Recipe of the Week

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