Description
This silky maple cinnamon carrot puree is a simple stovetop side dish inspired by a memorable first night in Paris. Butter, cream, cinnamon, and a touch of maple turn tender carrots into something special enough for Thanksgiving.
Ingredients
- 1 1/2 pounds (680 g) carrots, peeled and cut into 1-inch rounds
- 1/2 cup (120 g) chicken broth (or vegetable broth to keep it strictly vegetarian)
- 3 to 4 tablespoons (43 to 57 g) unsalted butter, cubed
- 1 teaspoon (3 g) ground cinnamon
- 1/8 teaspoon (0.3 g) ground nutmeg
- 1 teaspoon (6 g) salt, adjust to taste
- 1/4 teaspoon (0.5 g) black pepper
- 1 tablespoon (20 g) maple syrup (or brown sugar)
- 1/4 cup (60 g) heavy cream
Instructions
- Prep the Carrots
Wash, peel, and cut the carrots into 1-inch rounds. - Give Them a Head Start
Place the carrots in a saucepan and cover with boiling water. Boil about 5 minutes, until fork tender but not mushy. Drain. - Start the Glaze
Melt 2 to 3 tablespoons of the butter in a heavy saucepan over medium heat. Add the drained carrots, salt, pepper, and chicken broth. - Cook It Down
Cook, stirring occasionally, about 30 minutes, until the carrots are syrupy and thick with barely any liquid left. - Process
Transfer the carrots to a food processor. Add the remaining tablespoon of butter, cinnamon, nutmeg, maple syrup, and the heavy cream. Process until completely smooth. - Finish
Taste, adjust the salt, and serve warm.
Notes
Use vegetable broth in place of chicken broth to keep this strictly vegetarian.
Brown sugar can be used in place of the maple syrup.
Salt is adjustable. Start with 1 teaspoon and taste after processing.
Choose a chicken or vegetable broth made without seed oils.
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stove over low heat, stirring, and loosen with a splash of broth or cream if it has thickened. To make ahead, prepare the puree a day or two in advance and reheat just before serving.