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Roasted Carrot Puree

yield
36 oz
servings
9
expiration date
3 Days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • 16 oz Peeled Carrots
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Extra Virgin Olive Oil
  • 16 gram whole peeled garlic
  • 16 oz Hot Caldo Moreno
  • 4 oz cold cubed butter
  • 1 tsp Kosher Salt
sourcing
PROCEDURE
  1. Cut the peeled carrots into 1/2 inch thick cubes
  2. In a mixing bowl, toss with oil, thyme and whole garlic
  3. Layer on a sheet pan and cook at 425/High Fan for 15 minutes or until soft and slightly caramelized
  4. Remove from oven and put into vita mixer with remaining ingredients then puree until completely smooth
  5. Hold hot for service or portion, cool and label
CRITICAL CONTROL POINT

Hold hot in a double boiler

Do not hold hot for more than 4 hours

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