Carrot and Goat Cheese Purée

Makes 4 servings

 

Sour cream or crème fraîche may be substituted for the goat cheese here. Be generous with the pepper-a little heat contrasts well with the sweet and tangy carrot mixture.

 

1 pound carrots, peeled, trimmed,
   and cut into 1 inch pieces
3 ounces goat cheese, crumbled
2 scallions, white and light green
   parts, finely chopped
Salt and ground black pepper to taste

 

1. Place the carrots in a large saucepan and cover with water. Bring to a boil, reduce the heat, and simmer, uncovered, until soft, 10 to 12 minutes. Drain well and place in a food processor, along with the goat cheese. Process until smooth, scraping down the side of the bowl once or twice as necessary.

2. Stir in the scallions, season with salt and pepper, and serve immediately.

 
Buy the Book!  

Just Add Water
By Lauren Chattman
William Morrow & Co.
Hardback, $22.00
Publication date: March 1999
ISBN: 0-688-16188-X
Recipe Reprinted by permission.

 

Just Add Water

• About the Book

Recipes

• Carrot and Goat Cheese Purée
• White Beans with Shrimp
• Rice Salad with Cucumber and Dill

 

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• Cookbook Profile Archive

 

This page created September 1999

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