Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 4 mediums | Carrots |
| 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