Carrot Puree

There are plenty of beautiful carrots around market right now. Snag a bunch or two at any four markets and try this wonderful Carrot Puree from Chef Matt Farmer at Apolline.


  • 2 lbs carrots, peeled and diced
  • 1 cup heavy cream
  • 2 tablespoon butter
  • 2 cloves garlic, minced
  • 2 sprigs thyme, picked and chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


Steam carrots for 10 minutes. Heat cream, butter, and garlic in a pot. Place carrots in food processor and blend with cream and butter mixture. Add chopped thyme and mix well. Add salt and pepper to taste.

Recipe courtesy of Chef Matthew Farmer, Apolline

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.