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This Brown Butter Carrot Purée is a smooth, velvety side dish that feels both cozy and elevated. The carrots become sweet and creamy when blended with a little cream and a spoonful of brown butter concentrate. The flavor is warm, nutty, and rich without being heavy.
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The star of the recipe is the Make-Ahead Brown Butter Concentrate. Browning butter the normal way is perfectly fine, but adding nonfat milk powder (link here) creates extra toasted milk solids and boosts the flavor. The concentrate keeps in the fridge for up to 5 days and adds instant depth to vegetables, grains, eggs, and sauces. It is an easy upgrade that makes this purée taste special with very little effort.
A spoonful of warm brown butter concentrate and a sprinkle of flaky sea salt at the end brings everything together.
Some Tips
• Use nonfat milk powder for the best brown butter flavor: It creates more toasted milk solids and deepens the nutty taste.
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• Watch the butter carefully: Once it turns golden and smells toasty, remove it from the heat to avoid burning.
• Cook the carrots until very soft: This gives you a smooth and silky purée.
• Taste and adjust the seasoning: Carrots are sweet, so a final pinch of flaky salt balances the flavor.
• Make it ahead: The concentrate lasts up to 5 days in the fridge. Gently reheat or let come to room temperature. The purée reheats well on the stove with a splash of cream or water.
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Make-Ahead Brown Butter Concentrate
Ingredients
- 8 tablespoons unsalted butter (1 stick)
- 2 tablespoons nonfat milk powder
- Pinch of flaky sea salt
Instructions
- Melt the butter in a small saucepan over medium heat. Add the milk powder and whisk continuously. Cook until the mixture foams, then turns golden brown and smells nutty, 4–6 minutes. Remove from the heat immediately and whisk in the flaky sea salt.
- Transfer to a heatproof jar, let cool, and refrigerate for up to 5 days. To use, reheat gently or let come to room temperature.
Brown Butter Carrot Purée
Ingredients
- 2 pounds carrots, peeled and cut into 3-inch pieces
- 1 tablespoon kosher salt (for the cooking water)
- 3 tablespoons brown butter concentrate, plus more for serving
- 1/2 cup heavy cream
- Pinch of ground cinnamon
- Freshly ground black pepper and kosher salt, to taste
- Flaky sea salt, for serving
Instructions
- Place the carrots in a medium pot and cover with cold water. Add the tablespoon of kosher salt, bring to a boil, and cook until very tender, about 20 minutes. Drain well.
- Transfer the carrots to a food processor. Add 3 tablespoons brown butter concentrate, ½ cup heavy cream, the pinch of cinnamon, a few grinds of black pepper, and a pinch of kosher salt. Blend on high until smooth and creamy.
- Taste and adjust the seasoning with additional kosher salt and pepper as needed. Transfer to a serving dish and finish with a drizzle of more brown butter concentrate and a pinch of flaky sea salt.
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