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Patrick Kander: Choice Catering Jalapeno-Carrot Puree 6/13/13

10:08 AM, Jun 13, 2013   |    comments
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Jalapeno-Carrot Puree

3# peeled and diced Carrots

4 ea Green Jalapeno, diced, seeds removed

2 C Milk

2 C Chicken Broth

2 Tbsp Honey

¼ # whole butter

Salt and pepper to taste

In a medium sauce pan add carrots and jalapeno and cover with chicken broth and milk and bring up to a simmer. Allow to cook until carrots become tender, approx 20 minutes. Removed from heat and strain liquid from vegetables, reserve strained liquid. Puree carrots and jalapeno in a food mill or food processor. Add puree back to pan and place over medium heat. Add butter, honey and incorporate, add reserved liquid if puree consistency needs to be thinned. Season with salt and pepper and remove from heat for service.



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