Easter dinner was a simple one this year:Ham,Spinach Gratin and Comfort Carrots. The Spinach Gratin seems to be a family go-to dish for holidays. When I ask what folks would like, this dish is always on the list. (Click here for a link to the recipe for Spinach Gratin.) I chose Comfort Carrots in order to use the beautiful carrots that I had purchased at the Farmer's Market the day before and because of the color contrast it would offer. This recipe is from Leah Chase's Cold-Weather Cooking. The recipe is simplicity itself and once you make it, you can practically do it without even thinking about it.
COMFORT CARROTS
(serves 6 to 8)
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 1 vanilla bean
- 2 tablespoons unsalted butter, at room temperature
- 2/3 cup light cream
- 1 tablespoon grainy mustard
- 2 tablespoons minced fresh chive, plus additional for garnish
- 1/2 teaspoon grated nutmeg
- Salt and freshly ground black pepper to taste
Place the carrots and vanilla bean in a saucepan and cover generously with water. Bring to a boil, then simmer uncovered until the carrots are very tender, 15 to 20 minutes. Drain well and discard the vanilla bean.
Place the carrots in a food processor, add the butter and process to a smooth puree. With the machine running slowly pour the cream through the feed tube and process until completely blended. Blend in the mustard. Add the chives, nutmeg, salt and pepper, process just to combine.
Serve the puree immediately or gently reheat it in a double boiler over simmering at serving time. Garnish with an extra sprinkling of snipped chives just before serving.
The vanilla bean adds a subtle dimension to the flavor of the carrots that lifts them out of the ordinary.
A HUMBLE, BUT PRETTY PLATE
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