Carrot Purée (Carrot Mousse)

Name: Carrot Purée
Yield: 10
Ingredients: 1600 g of grated and chopped carrots; 4 liters of water; 3 tablespoons of coarse salt; to taste; 6 tablespoons of butter (optional)

1
1600 g of grated and chopped carrots
2
4 liters of water
3
3 tablespoons of coarse salt
4
to taste
5
6 tablespoons of butter (optional)

Ingredients

1
1600 g of grated and chopped carrots
2
4 liters of water
3
3 tablespoons of coarse salt
4
to taste
5
6 tablespoons of butter (optional)

Directions

1
Cook the carrots in a large pot with boiling water tempered with coarse salt for 20 minutes
2
Drain
3
Blend or process until smooth
4
Reheat and check the seasoning
5
If desired, melt the butter over high heat until foamy
6
When the foam disappears and the butter is golden brown, it's ready
7
Add to the carrot purée
8
Serve at 10%.