Carrot Purée
Ingredients
2 pounds carrots, peeled and cut into 1/4-inch rounds
A handful of cilantro stems, plus 1/4 cup leaves
3/4 cup extra-virgin olive oil
1 cup diced white onion
Kosher salt and freshly ground black pepper
Preparation
Steam the carrots with the cilantro stems about 20 minutes, until tender. When the carrots are almost done, heat a Dutch oven over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons salt and 1/4 teaspoon freshly ground black pepper, and cook the onion about 5 minutes, stirring often, until it’s translucent. Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pan with a wooden spoon, until the carrots are lightly caramelized. Purée the mixture in a food processor until it’s smooth. With the motor running, slowly pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the purée is very smooth. Taste for seasoning.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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