Carrot Marjoram Puree

• 2 pounds carrots
• 2/3 cup long-grain rice
• 3 tablespoons unsalted butter, softened
• 2 teaspoons fresh marjoram leaves or 1 1/4 teaspoons crumbled dried marjoram
• Garnish: fresh marjoram leaves

1. Peel carrots and cut into 1/2-inch pieces.
2. Fill a 7- to 8-quart kettle three fourths full with salted water and bring to a boil.
3. Add carrots and rice and cook, stirring until water returns to a boil, until carrots are very tender, about 30 minutes.
4. Drain mixture well in a large sieve.
5. In a food processor puree half of carrot mixture with half of butter until smooth and transfer to a bowl.
6. Puree remaining carrot mixture and butter in same manner and transfer to bowl.
7. Season puree with salt and pepper and stir in marjoram.
8. (Puree may be made 2 days ahead and cooled completely before being chilled, covered.)
9. Serve puree garnished with marjoram.

carrots, longgrain rice, unsalted butter, marjoram, fresh marjoram

Taken from www.epicurious.com/recipes/food/views/carrot-marjoram-puree-14542 (may not work)