Holiday worthy Carrot Puree

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Holiday worthy Carrot Puree

Ingredients

  • 3 pounds carrots, chopped
  • 4 tablespoons light brown sugar
  • Zest of one orange and half a lemon
  • 1/2 cup butter cut into pieces at room temperature
  • 3 inch piece fresh ginger, peeled and minced
  • Juice from the half lemon and the orange
  • pinch nutmeg
  • Another tablespoon of light brown sugar

Instructions

Boil the carrots in water with the 4 tablespoons of sugar until very soft. Drain and strain through a mouli or a sieve. Meanwhile, whisk the remaining ingredients in a pan over a low heat until the butter is melted. Beat the hot liquid into the carrots, season to taste (they can take quite a lot of salt), and serve.

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