Ingredients
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2
-
-
3/4
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1
-
-
-
-
-
-
-
-
-
-
-
Directions
Caramelized Carrot Puree, A delicious and unique way to prepare carrots Chef Suzanne Goin serves this at her much-acclaimed L A restaurant Recipe was printed in her cookbook, Sunday Suppers at Lucques It’s a great dish for fish or poultry , This is an outstanding side dish and more! The onions and cilantro add great depth to the carrots Great savory flavor Keeper recipe , A delicious and unique way to prepare carrots Chef Suzanne Goin serves this at her much-acclaimed L A restaurant Recipe was printed in her cookbook, Sunday Suppers at Lucques It’s a great dish for fish or poultry
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Steps
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1
Done
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Steam the Carrots With the Cilantro Stems For About 20 Minutes, Until Tender. |
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2
Done
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When the Carrots Are Almost Done, Heat a Large Pot Over High Heat For 1 Minute. Pour in 1/2 Cup Olive Oil, and Add the Onion. Season With 2 Teaspoons of Salt and a Frew Grindings of Black Pepper, and Cook the Onion For About 5 Minutes, Stirring Often, Until It's Translucent. |
|
3
Done
|
Add the Steamed Carrots and Cilantro Leaves and Cook Another 8 Minutes, Stirring and Scraping the Pot With a Wooden Spoon, Until the Carrots Are Lightly Caramelized. |
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4
Done
|
Puree the Mixture in a Food Processor Until It's Smooth. With the Motor Running, Slowing Pour in the Remaining 1/4 Cup Olive Oil, and Process Until the Oil Is Incorporated and the Puree Is Very Smooth. Season to Taste and Serve Warm. |
