Sweet Leek & Carrot Puree | We don’t mess around when it comes to purées. Our food processor is the workhorse of our kitchen and churns out some pretty sweet stuff. We must admit. But enough about us. Let’s get you another go-to recipe that will get people talking.
* You can make this a day in advance and reheat it gently on the stove top.
- Heavy Cream -1 cup
- Bay Leaf - 1
- Nutmeg - ¼ teaspoon
- Chicken Bouillon - ¼ teaspoon
- Sumac - ¼ teaspoon
- Salt - ¼ teaspoon
- Carrots - 5, medium, peeled
- Leek - ½ cup, sliced, white & light-green parts only
- Sherry Vinegar - 1 teaspoon
- Lemon Juice - ½ teaspoon
- Extra-Virgin Olive Oil - 1 teaspoon
- Sugar - ⅓ teaspoon
- Salt - ½ teaspoon
- Saucepan - small
- Put the saucepan on medium high, add everything else to the pan and bring it to a simmer.
- Stir it occasionally so it doesn't scald on the bottom and reduce it by a third. Set the pan aside in a warm place.
- Peel your carrots, slice off the root end, then give them a rough chop.
- Remove the outermost layer of your leek, slice off the root end and wash it under cold water.
- Then roughly slice the white and light-green parts (trash the dark-green ends).
- Fill your mixing bowl up with ice water and have your strainer standing by.
- Fill the pot up with water, salt it heavily and bring it to a boil.
- Toss in the carrots and cook for about 10 minutes until they're fork tender.
- During the last 2 minutes of carrot time, throw in the leeks as well to soften.
- Strain the veggies and quickly dump the strainer in the ice bath for 30 seconds (we do this to preserve the color).
- Toss the veggies in your food processor.
- Turn the processor on and, while running, add 3 tablespoons of the cream mix, extra-virgin olive oil, sherry, lemon juice and sugar.
- Let the machine run for 5 minutes until it's very smooth.
- Season to taste with salt and lemon juice. You'll love it.
* You can also loosen the purée with the cooking liquid if you need to.
* Because carrots are naturally sweet, this goes great with the usual protein pals: fish, pork and duck.