Pureed Garlic-Mascarpone Carrots
Peeled baby carrots and pre-peeled garlic cloves make this recipe a breeze to prep and make. If you are craving a more soup-like consistency, use all three cups of the cooking liquid. Fresh ground black pepper is a nice addition to this recipe; however, it may overpower the delicate nature of the dish. Use if you like a peppery taste.
- 2 lbs peeled carrots, quartered
- bundle of thyme, tied together
- 5 cloves of garlic
- 2 to 3 small shallots, peeled and halved
- 3 cups water
- 2 tsp kosher salt
- 3 tbsp unsalted butter
- 1 tsp red wine vinegar
- 1/3 cup mascarpone
- optional toppings:
- 1 fresh basil and toasted pine nuts
- 2 chopped cooked bacon and grated parmesan cheese
- In a large saucepan, combine the carrots, thyme, garlic, shallots, water and salt. Cover and cook over medium high heat. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes or until the carrots are pierceable with a fork.
- Remove the thyme. Place the carrots, garlic and shallots into a blender. Top with the butter, vinegar and 1 cup of the cooking liquid. Puree the carrots until smooth. Add the mascarpone and blitz until incorporated, adding additional cooking liquid to create desired consistency.
- Place into a warm serving platter, top with chopped basil and toasted pine nuts or chopped bacon and grated parmesan cheese. Serve warm.