Recipes

Carrot Purée

Trevor Kunk

Executive Chef

Press

St. Helena
Calif.
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Menu Price: 
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Yield: 
6 Oz
Ingredients: 
1
each
Onion, Thinly Sliced
2
each
Carrots, Large, Peeled and Thinly Sliced
3
tbs
Peanuts, Blanched but Still Raw
1
tsp
Honey
2
tsp
Curry Powder, Mild
As needed
Salt
As needed
Freshly Ground Black Pepper
2
c
Vegetable Stock
1
Sweat onion until very soft. Add carrot and cook down until onion is even softer. Add remaining ingredients, cover and cook for 13 minutes. Purée, pass through a sieve and reserve until needed at room temperature. 
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