Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 2 Tablespoons unsalted butter 6 cups carrots, chopped into large chunks 2 shallots, chopped 2 garlic cloves, smashed and chopped 2 Tablespoons ginger root, peeled and chopped 1/2 teaspoon salt 1/2 cup sherry (water or carrot juice can be substituted) 2 cups milk 1 cup cream DIRECTIONS In a large covered pot, melt butter and combine with carrots, shallots, garlic, ginger and salt. Cover and cook over low heat, stirring occasionally, until carrots are tender. Deglaze the pan with sherry. Puree sherry and veggies in blender with milk and cream. Heat before serving. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
