Brown Butter Carrot Puree

It is impossible to get enough of this Brown Butter Carrot Puree. The sweetness of the brown butter pairs beautifully with the earthiness of the carrots. It is hard to believe that this carrot puree could get any better, but it is even better the following day!

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: Beurre Noisette, Brown Butter, Carrot Puree, Carrots

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 4

Calories: 148kcal

Equipment

Bender

Ingredients

4 tbsp butter
1 pound carrots
1 tsp Kosher salt
1/2 tsp black pepper

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Instructions

Chop the carrots into about 1.5 to 1 inch pieces, Try to make them uniform as possible by volume to ensure an even cooking time.
Add to a sauce pan and cover with cold water. Bring to a boil and cook until fork tender, about 15 minutes.
While the carrots are cooking, add the butter to a small skillet or saucepan. Slowly cook over medium low heat until the butter has a nice brown color and gives off a nutty aroma about five minutes, whisking frequently. Remove from hat and set a side.
When the carrots are fork tender, drain them reserving the cooking liquid.
Add the carrots, brown butter, salt and pepper to a blender and blend until smooth. If the puree is too thick add small amounts of the reserved cooking liquid until the desired consistency is reached.

Nutrition

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