Roasted Carrot Purée

What comes to mind when you think of cooked mashed carrots? Me too, but this is nothing like that! This is more like your thanksgiving sweet potatoes with roasted marshmallows, without having to add either the sugar or the marshmallows. By roasting the carrots its natural sugars caramelize, creating a new texture and flavor. This works great with any dish that you would normally pair with mashed potatoes or sweet potatoes. And with the added bonus that carrots are cheap, who can pass up trying it?

Serving: 4 (about 2 cups)
Time: 1 hour

2  pounds whole carrots, peeled
2  tablespoons olive oil
4  tablespoons butter
1  tablespoon aged balsamic vinegar (optional)
Salt

1.  Preheat oven to 375 degrees.

2.  Make sure to use whole carrots. There is something about the processing that prevents the so-called baby carrots from caramelizing. Cut the thicker carrots in half lengthwise, leaving the skinnier carrots whole. Spread out on a baking sheet and cover with 2 tablespoons olive oil.

3.  Bake for about 1 hour or until the carrots are both tender and slightly blackened on the bottom and edges.

4.  In a food processor, combine the carrots and butter and purée until smooth. Add 1 tablespoon of well aged balsamic vinegar, and taste. Add more, a teaspoon at a time, if necessary. This was suggested to me by a friend. . . a friend that is so humble that she would not want me to give her credit. Nonetheless, it was a great suggestion. Another way to incorporate the vinegar (a good vinegar) is to drizzle a small amount on top. Nonetheless, with or without the vinegar, the carrots have enough merit of their own. Salt to taste and enjoy.