Ingredients
Units
Scale
- 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.