Puree of fresh vegetables makes an elegant accompaniment to any meal. This technique is used by french chefs the world over to really concentrate and intensify the flavor of the vegetable. Substitute any root vegetable for the carrots and you will have a sublime side dish!
Carrots Pureed with butter and creamFrom: GalleyChef.org
Place 3 carrots in a pot. Cover with water and add 2 teaspoons salt. Bring to a boil and simmer for 20 minutes. Carrots should be tender to the point of a knife.
Line a bowl with cheese cloth.Place carrots in a food mill and strain on top of the cheesecloth.
Tie the corners of the cheesecloth. Push a stick through it and let it hang in a deep vessel to drain the pulp of excess moisture for 2 hours.Lift and press to extrude more liquid. Use the liquid for vegetable stock in soup. Place the pulp in a saucepan. Add heavy cream, butter, salt, and pepper to taste. Heat slowly on low heat and serve hot.