Carrot Purée

Preparation

1. Steam the carrots with the cilantro stems about 20 minutes, until tender. When the carrots are almost done, heat a Dutch oven over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons salt and 1/4 teaspoon freshly ground black pepper, and cook the onion about 5 minutes, stirring often, until it’s translucent. Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pan with a wooden spoon, until the carrots are lightly caramelized. Purée the mixture in a food processor until it’s smooth. With the motor running, slowly pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the purée is very smooth. Taste for seasoning.