Vichy Carrot Puree

Ingredients

•2 pounds carrots, coarsely chopped

•3 cups sparkling water

•4 tablespoons unsalted butter

•Kosher salt

•1 tablespoon finely chopped cilantro or parsley

•Freshly ground pepper

Directions

In a large saucepan, cover the carrots with the sparkling water and bring to a boil over moderately high heat. Stir in 3 tablespoons of the butter and 2 teaspoons of salt. Reduce the heat to moderate and simmer until the carrots are tender when pierced with a knife and the cooking liquid is reduced to 1/4 cup, about 25 minutes.

Transfer the carrots and their cooking liquid to a food processor and let cool for 10 minutes. Add the remaining 1 tablespoon of butter and process until smooth. Add the chopped cilantro and pulse until just incorporated. Season the carrot puree with salt and pepper, transfer to a bowl and serve.