Monday, February 20, 2012

Gingered Creamed Carrots

Mid February. I am guessing a fair share of butternuts, acorn squash, and sweet potatoes have already graced your table. Maybe you are starting to get creative, tucking winter squash into every nook and cranny of your culinary genius; roasted, boiled, baked and souped. In all the fuss, you may have overlooked the humble carrot, holding it down like a quiet anchor in the shadows of your produce drawer. The bright sweetness of these whipped roots is a welcome retreat from the usual suspects. And, since we could all use a little extra vitamin C to get us through the final stretch of cold weather, this dish is right on time. Fresh ginger rises above butter and cream to bring all the flavors tenderly together.
Spring is just around the corner.

Gingered Creamed Carrots:
*10 organic carrots, peeled and chopped
*2 tablespoons high quality butter
*whole milk, half and half or cream for whipping (raw if possible)
*1/4 teaspoon fresh grated ginger
*sea salt

Place chopped carrots in a medium saucepan. Add enough water to cover carrots. Bring to a boil over high heat. Slightly reduce heat, and gently boil until carrots are tender. Strain.
Place carrots in a food processor fitted with a blade.* Add butter and blend. With blade running, slowly add cream until carrots become smooth. Add ginger and sea salt to taste.

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