Carrot Puree

Carrot Puree

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Credit: Richard Rosendale, CMC
Sizzle, Summer 2013


1 pint cream
Carrot trim
Ultratex, to taste
Salt, to taste


Method: Thinly slice all excess carrot trims; simmer in pot with cream until tender. Season with salt. Blend in high-powered blender until silky smooth. Use ultratex, if necessary, to slightly thicken puree.


Sauce/Dressing/Rub, Sizzle

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