vegetable - carrots, apricots, puree
t=teaspoon T=tablespoon + -=more or less
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Carrot and Apricot Puree
A half empty package of dried apricots and the carrots I had just brought home gave me the idea for this very easy, but elegant side dish.
500 g. young carrots, scraped and trimmed
10-11 dried apricots
a little evaporated milk or heavy cream or crème fraîche
salt, white pepper (optional)
1 t. butter (optional)
I prefer to steam them together for about 15-20 minutes or until quite soft. However, you can also cook them in a little water to half cover in which case they will be done in about 10 minutes or so.
Use a food processor to puree with the butter, if using. Add a little evaporated milk to make a smooth puree. Stir well and season with a little salt and if you like, a pinch of white pepper.
Serve as you would pureed potatoes (mashed potatoes). Prettiest is to pipe rosettes, or a 'nest' and fill with peas and mint or diced and sautéed in butter apple.
Roast potatoes, or buttered parsley potatoes go well with this.
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The Epicurean Table © 1999-2002 Patricia Conant