Carrot Puree Two

Now, if you would prefer a different kind of carrot puree, look no further. This carrot puree follows the exact same recipe and procedure as Carrot Puree One in yesterday's post, the only difference being the flavors added in at the end. 

This carrot puree is definitely much lighter in color. As soon as a little bit of acid and butter are added, this lightens the color. To make a lighter carrot puree, add an acid for tanginess (any type of vinegar or citrus juice), a fat for richness (whole butter, browned butter, flavored oil, or cream), some sweetness (white sugar is best to retain the light color), spices (white pepper, paprika, garlic, onion, etc.) and salt.

Carrot Puree is pictured here with Sliced Seared Duck Breast, Grilled Asparagus, Duck Jus, Parmesan Gnocchi, and Microgreens.

The carrot puree I made here has white wine vinegar, whole butter, heavy cream, white pepper, garlic powder, smoked paprika, and salt. I just add these in when pureeing. This created an awesome tasting carrot puree that a few people told me was reminiscent of ketchup but much better. The white wine vinegar added a nice sweetness to balance the richness of the butter and cream. This carrot puree is also delicious hot or cold or by the spoonful.