Recipe–Carrot Puree With Maple Syrup

Carrots are an OK vegetable without a lot of character, but some recipes bring out their flavor, especially when complementary ingredients are added.

My favorite is carrot puree which has a lot of variations.  My favorite is with maple syrup and butter; but I have also prepared it with ginger and honey, or curried.

For the curried puree use the same basic recipe below – i.e. carrots, milk, cream, and butter but NO maple syrup, then add 1 Tbsp. grated fresh ginger and 1 Tbsp. curry powder.  As always, adjust for taste.

Whenever I can find them, I use ‘misshapen’ carrots – the local, organic variety which grow the way they were intended, not exactly the same shape.  They have the highest flavor of any of the carrot varieties, and if you can find them, use them for an especially good dish.  Of course you can use these carrots for any carrot recipe.

I also use Grade B Vermont maple syrup. Grade A is of a much lighter color, and with less maple sugar taste.  Grade B is dark, rich, and intense.

I have put approximate amounts of ingredients because the size and taste of the carrots, especially if you buy them from a farmers market varies.  Also because individual taste differs regarding sweetness. Remember that the carrots themselves are sweet, so I recommend that you had half the maple syrup to start, then add according to your taste.

Carrot Puree with Maple Syrup

* 1/2 lg. bag organic carrots (or 5-6 lg. loose carrots, as above), cut into 2” pieces

* 1 lg. Tbsp. European style (higher fat, no salt) butter

* 1/2 cup whole milk

* 1/2 cup Half-and-Half

* 1-2 Tbsp. Grade B Maple syrup.

* Salt to taste

- Boil the carrots until done. You should be able to poke a fork through easily, but they should not be mushy

- Place them in a blender or food processor

- Add the butter first to let it melt slightly

- Add the milk, cream, maple syrup, and salt

- Blend until it is a smooth puree.

- Taste and add more syrup, cream, butter, or salt

- Serve