Yield: 2 servings
|1 tablespoon||Butter, cut into bits|
|1 tablespoon||Heavy cream|
|\N \N||Grated nutmeg|
|\N \N||Salt and pepper to taste|
|1 tablespoon||Toasted almonds|
Peel the carrots, trim the ends, and cut them into 2-inch lengths.
Boil them in salted water until thoroughly cooked, 35-40 minutes depending on size and age of carrots.
Drain carrots well. Place them in a food processor or blender with the butter, cream, nutmeg, and salt and pepper, and pure. Use your own judgment to make a coarser or finer pure as you prefer.
Some possibilities for serving: garnish the plate directly, sprinkling the carrot pure with the toasted almonds; serve it in a shallow bowl, using a butter knife to make "waves: on the surface, then garnish with the almonds; or pipe the pure from a pastry bag onto plates, then sprinkle with the almonds.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 43 Submitted By DIANE LAZARUS On 06-28-95