Roasted Carrot Purée
Roasted Carrot Purée. Matt Taylor-Gross

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.

Featured in: The Magic of Making Mush for Dinner

Yield: makes 3 cups
Time: 2 hours


  • 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


  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.
  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.
  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.