Chef Claudia McQuillan shows how to prepare this tasty side dish.
Herbed Carrot Puree
Ingredients:
approximately 2 cups of sliced carrots
3 Tbs. cream
3 Tbs. sour cream or creme fraiche*
fresh thyme
pinch of sea salt
white pepper to taste
* creme fraiche [krehm FRESH]--This matured, thickened cream has a slightly tangy ,nutty flavor and velvety rich texture. The thickness of it can range from that of commercial sour cream to almost as solid as room-temperature margarine.
Preparation:
Saute carrots in unsalted butter until cooked. Add cream, sour cream (use creme fraiche if making ahead to reheat later), thyme, salt and pepper. Transfer to a food processor and puree. Substitute for mashed potatoes, for example, as a side dish.
Resources Chips and Dips: More Than 50 Terrific Recipes
by Claudia McQuillan
Chronicle Books, 1997
Order this title from Amazon.com.
Guests Claudia McQuillan
Chef / Cookbook Author / Gelson's / Mayfair SuperMarkets
E-mail:
claudiamcq@aol.com
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