This recipe comes from a cooking class I took from Martha Stewart in 1984. I have to confess that I do not like cooked carrots but I love this puree. The sweetness of the carrots with the tartness of the raspberries and Créme de Cassis (black currant liqueur) makes this my favorite vegetable dish of all time. Thanksgiving wouldn’t be the same without it.
- 1 1/2 pounds carrots peeled and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 1 10 ounce bag frozen raspberries
- 3 tablespoons raspberry vinegar or sherry vinegar
- 2 tablespoons Créme de Cassis Black Currant Liqueur
- Place the raspberries in a strainer over a bowl and set aside to thaw or thaw overnight in refrigerator. Be sure to save the raspberry liquid.
- Place the carrots in a heavy bottom saucepan with just enough water to cover. Add one tablespoon of the butter and cook, covered, over low heat until very tender, about 30 minutes.
- Strain the carrots and place in the bowl of a food processor. Puree until you get a smooth, even consistency.
- Place the puree in the top of a double boiler or over a pot of simmering water and cover to keep warm.
- I usually put a clean towel or paper towel under the cover of the double boiler so the condensation doesn't drip onto the puree and thin it.
- When ready to serve, combine the vinegar, Cassis and 1 tablespoon of the raspberry liquid in a small saucepan and reduce by half or until it is a thick, syrupy consistensy.
- Gently swirl the syrup, raspberries and remaining butter into the warm carrot puree and serve. Delicious!