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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.

Ingredients

  • 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

Instructions

  • 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.