Carrot, Bean, and Caramelized Shallot Puree

[Guest guest]

* Exported from MasterCook *

 

Carrot, Bean, and Caramelized Shallot Puree

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

Vegan Egw

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups chopped shallots (8 ounces)

1/2 teaspoon dried savory leaves -- plus more if needed

12 ounces carrots peeled and cut into 3/4-inch -- chunks

1 3/4 cooked white beans -- such as cannellini

or navy, or one 15-ounce can, drained

1 cup vegetable broth

1/2 teaspoon salt

Freshly ground pepper to taste

 

Heat the oil in a large, heavy skillet. Add the shallots and savory and cook

over medium-low heat at a gentle sizzle, stirring occasionally, until the

shallots turn golden brown, 20 to 25 minutes.

 

While the shallots are cooking, steam the carrots until very tender, 10 to

12 minutes. Leave the carrots in the covered pot and set aside off the heat.

 

When the shallots are golden brown, add the beans, broth, salt, and pepper.

Bring to a boil. Add more savory, if you wish. Cover and simmer over medium

heat until the beans taste lightly seasoned, about 10 minutes. If the

mixture is soupy, boil it over high heat, stirring frequently, until most of

the liquid evaporates and the mixture becomes thick and porridge like.

 

Combine the steamed carrots and the bean-shallot mixture in a food processor

or blender and puree. Adjust the seasonings. Reheat in the microwave if

necessary.

 

Other Ideas:

Thin the purée with homemade vegetable broth and serve as a soup.

 

Substitute dried tarragon for the savory. Start with 1/8 teaspoon, and add

more if needed. Or add chopped fresh tarragon after cooking.

 

Serves 4.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Caramelized shallots add earthy depth and balance the carrots'

sweetness, while white beans contribute their buttery smooth texture. If you

have the impression that shallots are no more than " onions with an attitude,

" this recipe may change your mind. I like to serve this puree with

Portobello " Steaks "