📝 About This Recipe
This elegant purée transforms the humble carrot into a velvety, sophisticated side dish that balances earthy sweetness with the bright, aromatic heat of fresh ginger. Slow-simmered in a rich bath of aromatics and finished with nutty brown butter, it offers a luxurious texture that rivals the finest restaurant quality. It is the perfect vibrant accompaniment to elevate roasted meats or delicate seafood, bringing a pop of color and a complex flavor profile to your dinner table.
🥗 Ingredients
The Base
- 2 pounds Carrots (peeled and sliced into 1/2-inch rounds)
- 1/2 cup Yellow Onion (finely diced)
- 2 tablespoons Fresh Ginger (peeled and finely grated or minced)
- 2 cloves Garlic (smashed)
Cooking Liquid and Aromatics
- 2 cups Vegetable or Chicken Stock (low sodium preferred)
- 1/4 cup Heavy Cream (at room temperature)
- 4 tablespoons Unsalted Butter (divided into two portions)
- 3 pieces Fresh Thyme Sprigs (whole)
- 1 piece Bay Leaf (dried)
Seasoning and Garnish
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon White Pepper (finely ground to maintain color)
- 1 teaspoon Honey or Maple Syrup (to enhance natural sweetness)
- 1 tablespoon Fresh Chives (finely minced for garnish)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a large saucepan or Dutch oven, melt 2 tablespoons of the butter over medium heat until foaming.
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2
Add the diced onions and cook for 4-5 minutes until translucent and soft, but not browned.
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3
Stir in the grated ginger and smashed garlic, sautéing for about 60 seconds until the aroma is fragrant and intense.
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4
Add the sliced carrots to the pot along with the salt and white pepper, stirring to coat the vegetables in the ginger-butter mixture.
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5
Pour in the stock, honey, thyme sprigs, and the bay leaf. The liquid should just barely cover the carrots.
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6
Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot with a tight-fitting lid.
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7
Simmer for 20-25 minutes, or until the carrots are very tender and can be easily smashed against the side of the pot with a spoon.
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8
While the carrots simmer, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Cook until it smells nutty and shows small brown flecks, then set aside.
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9
Once the carrots are cooked, remove the thyme sprigs and the bay leaf. Drain the carrots through a fine-mesh sieve, reserving about 1/2 cup of the cooking liquid.
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10
Transfer the cooked carrots, onions, ginger, and garlic into a high-speed blender or food processor.
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11
Add the heavy cream and the prepared brown butter to the blender.
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12
Blend on high speed until perfectly smooth. If the purée is too thick, add the reserved cooking liquid one tablespoon at a time until the desired silkiness is achieved.
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13
Stir in the lemon juice to brighten the flavors and adjust salt to your preference.
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14
Pass the purée through a fine-mesh chinois or sieve for an ultra-professional, cloud-like texture (optional but recommended).
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15
Transfer to a warm serving bowl, garnish with fresh chives and an extra drizzle of brown butter if desired, and serve immediately.
💡 Chef's Tips
For the smoothest texture, always use a high-speed blender rather than a food processor. If your carrots are particularly woody, remove the core before slicing to ensure a uniform consistency. To make this vegan, substitute the butter with coconut oil and the cream with full-fat coconut milk; the ginger pairs beautifully with these flavors. Avoid boiling the purée after adding the cream, as this can cause the dairy to break and lose its velvety sheen. Always use fresh ginger rather than ground powder to achieve the signature 'zing' this dish is known for.
🍽️ Serving Suggestions
Pair with pan-seared scallops or white fish for a light, elegant seafood dinner. Serve alongside roasted rack of lamb or duck breast to cut through the richness of the meat. Enjoy with a crisp glass of Riesling or Viognier, which complements the ginger and carrot sweetness. Use as a vibrant base layer on a plate, topped with roasted root vegetables for a vegetarian showstopper. Accompany with crusty sourdough bread to swipe up every last bit of the silky purée.