|Pureed Carrots with Raspberry Rim|
2 pounds carrots, peeled and sliced
1 teaspoon plus 1 Tablespoon sea salt
1 Tablespoon brown sugar
2 Tablespoons butter, divided
1 Tablespoon sherry
1-2 Tablespoons cream
pepper, to taste
4 ounces raspberry jam
In a medium size pot, combine carrots, 1 teaspoon sea salt, 1 Tablespoon brown sugar, and 1 Tablespoon of butter. Add water to cover carrots and heat to a boil, cook until carrots are tender.
Drain carrots and puree in food processor with 1 Tablespoon butter, sherry, cream and 1 Tablespoon sea salt.
Mound pureed carrots in the middle of serving dish. Rim the dish with raspberry jam.
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