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Ginger Carrot Puree

Serves 4 to 6


2 bunches of large carrots, about 2 pounds, cleaned, peeled and cut in to several equal size pieces
fresh ginger, peeled and julienned
2 to 4 tablespoons unsalted butter
sea salt and freshly ground pepper


Steam, or boil the carrots and ginger until the carrots are tender, approximately 10 minutes.  Pass the carrots and ginger through a food mill. If a food mill is not available, you can pulse them in a food processor, or mince the ginger, add it to the carrots and mash by hand.  Add several tablespoons of butter to the puree, according to your taste, mix, add salt and pepper.  Taste, adjust seasoning and serve.