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.
|6-8 servings||15 minutes|
This can easily be made the day before, just leave out the raspberries, tablespoon of butter and syrup. About an hour before serving, place in the top of a double boiler to heat up and keep warm. Add raspberries, butter and syrup (this should be made just before serving). Even if I double the recipe I still only use 1 package frozen raspberries.