Spiced Carrot Puree

SPECIAL EQUIPMENT:

• Blender with a single cup attachment

• Fine mesh sieve

INGREDIENTS:

• 3 medium carrots, peeled

• water

• 1 bay leaf

• 1 tbsp butter

• dash of cinnamon

• dash of cardamom

• dash of smoked paprika

• dash of chipotle chili pepper

• 2 tbsp olive oil

• (optional) 1/4 cup heavy cream or half and half

• salt to taste

Rough chop carrots to about 1-inch pieces. Put in a small sauce pot with enough water to just barely cover the top of the carrots. Add the bay leaf and cover the pot and place over medium heat. When water is boiling, drop to a simmer. Continue to cook carrots over the stove top until a fork easily pierces the carrots. Add the carrots and a 1/2 cup of water to the blender with the butter, cinnamon, cardamom, pepper, oil, cream, and salt. Blend until smooth, adding more water or cream as needed to accomplish desired consistency. Pass through a fine mesh sieve, if wanted to achieve a smoother consistency.

Prep time = 2 min | Cook time = about 15-20 minutes   | Yields about 3/4 c