Roasted Carrot Purée

  • Serves

    makes 3 cups

  • Cook

    2 hours


By Michael Anthony

Published on February 2, 2016

At Gramercy Tavern, Michael Anthony roasts vegetables and aromatics until caramelized before they are cooked even further to fully concentrate the rich supreme-carrot flavor. Add the puree to risottos, cream-based pasta sauces, or vinaigrettes.


  • 3 large carrots, peeled
  • 1 cup thinly sliced shallots
  • 2 tbsp. thinly sliced garlic
  • 14 cup white wine
  • 1 cup carrot juice
  • 1 cup plus 3 tbsp. olive oil
  • Kosher salt
  • Freshly ground white pepper
  • 2 tsp. fresh lemon juice


Step 1

Heat the oven to 400°. On a baking sheet, toss the carrots with 1 tablespoon olive oil and season with salt. Bake until tender, about 45 minutes. Let cool, then slice into 1⁄2-inch rounds.

Step 2

In a small saucepan, heat 2 tablespoons olive oil over medium. Add the shallots and garlic and cook, stirring, until soft but not browned, about 8 minutes. Stir in the carrots and wine and cook until the wine is almost evaporated, about 2 minutes. Pour in the carrot juice and 1 cup water, bring to a simmer over medium-low heat, and cook, stirring occasionally, until reduced, about 30 minutes.

Step 3

Remove the pan from the heat, pour the carrots and liquid into a blender, and blend with the remaining 1 cup olive oil until the purée is emulsified and smooth. Press the purée through a fine sieve into a bowl and stir in the lemon juice. Season with salt and white pepper, cover the purée with plastic wrap, and refrigerate for up to 1 week or freeze for up to 1 month.

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.