Hi Chillers,
Today, we’re going to make a lovely recipe that goes with everything, especially your upcoming Valentine’s Day meal, if you’re planning one.
Sometimes, the best recipes are the simplest, and all it takes is a little touch of magic to elevate them, to convince you that what comes out of your kitchen is just as good as a top chef’s. A spice, an herb, and voilà, it makes all the difference.
With that in mind, we’re going to use rosemary to make a difference in this incredibly simple recipe. Except that, together, the magic happens.
Winter carrot puree with rosemary, chill style
For 3-4 servings
3 shallots
35 ounces carrots
1 tbsp butter + a drizzle of olive oil
Half a small carton of heavy cream
1 sprig of rosemary, about the length of your index finger
1 chicken stock cube
1 cup of water
Salt, Madagascar pepper
Recipe
Wash, peel, and slice the carrots into rounds. The thinner the slices, the faster they will cook. Peel and finely chop the shallots.
In a hot saucepan or Dutch oven, add a drizzle of olive oil, the butter, and the shallots. Sauté them over medium heat for 5 minutes. The drizzle of oil will prevent the butter from burning. Stir regularly.
Add the carrots, rosemary, crumbled stock cube, and water. Season with salt and pepper, cover, and cook for 7-9 minutes, or until the carrots are tender. Check for doneness by inserting the tip of a knife into a carrot before removing from the heat.
Remove the rosemary sprig, purée the carrots using an immersion blender or potato masher, then stir in the cream. Mix well and keep warm.
Presentation
This carrot purée will perfectly complement your choice of fish, whether steamed or baked in parchment paper, with a sprig of rosemary placed on top to infuse it with its aroma during cooking.
A beautiful grilled tofu, marinated beforehand in rosemary, would also be an excellent choice.
All that’s left to do is serve your sublime rosemary-infused carrot purée alongside a good, botanical, and fruity white wine, such as a white Burgundy.
I wish you a wonderful end to the week, a great weekend, and I’ll see you next Thursday for more adventures on the blog.
XO 🥕
