Friday, November 16, 2012

Pureed Carrots with Raspberry Rim

This is one of our families favorite side dishes for Thanksgiving. Along with turkey, it works well with roast chicken or pork tenderloin.
Pureed Carrots with Raspberry Rim
I use to make a raspberry sauce but found it quicker to use a seedless raspberry jam.

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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