Vichy Carrot Puree

• 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

1. In a large saucepan, cover the carrots with the sparkling water and bring to a boil over moderately high heat.
2. Stir in 3 tablespoons of the butter and 2 teaspoons of salt.
3. 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.
4. Transfer the carrots and their cooking liquid to a food processor and let cool for 10 minutes.
5. Add the remaining 1 tablespoon of butter and process until smooth.
6. Add the chopped cilantro and pulse until just incorporated.
7. Season the carrot puree with salt and pepper, transfer to a bowl and serve.

carrots, sparkling water, unsalted butter, kosher salt, cilantro, freshly ground pepper

Taken from www.foodandwine.com/recipes/vichy-carrot-puree (may not work)