Carrot purée from The A.O.C. Cookbook (page 104) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on January 05, 2022

    Easy and bright tasting.

  • smccandless on September 12, 2021

    Crowd pleasing favorite. Unbelievable flavor combo and fairly easy. Make ahead carrot puree, or freeze and reheat for just-like-freshly-made result. Used farmers market carrots with wonderful flavor to make the dish shine. (Froze carrot due to aborted dinner plans and defrosted puree reheated perfectly.)

  • bktravels on March 23, 2019

    This is really incredible! We've paired it with asparagus as specified, but it also works well with green beans along with the pistou and creme fraiche or sour cream. We've made the full recipe with halibut, but loved the vegetables so much that we've paired them with other dishes as well.

  • Smokeydoke on May 20, 2017

    Time consuming but worth it. It really needs the pistou and creme fraiche to make it pop.

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