Carrot, Leek, and Ginger Puree

Ingredients:

• 110 g unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 leeks, white and light green parts only, quartered lengthwise and thinly sliced
• 2 thin slices of peeled fresh ginger
• 2 kg carrots, chopped
• 0.5 cups whole milk
• 1/4 tsp freshly grated nutmeg + extra for serving
• A pinch of cayenne pepper

Preparation:

1. In a large saucepan over medium heat, heat 2 tablespoons of butter with the olive oil until foamy. Add the leek, ginger, a pinch of salt, and some freshly ground black pepper and cook, stirring occasionally, until the onions are golden brown, 10-12 minutes.
2. Add the carrots. Add the milk, nutmeg, another 2 tablespoons of butter, 1/4 teaspoon of salt, and 1/2 cup of water. Increase the heat to high and bring to a boil. Then reduce the heat to medium, cover, and simmer, stirring occasionally, until the carrots are very soft, about 30 minutes. Transfer the carrot mixture to a blender and blend until smooth.
3. Add the remaining 4 tablespoons butter to the blender, a little at a time, and blend until melted and the puree is smooth; season with salt to taste and cayenne pepper. Transfer to a serving platter and sprinkle with nutmeg.
   
   

   Note

   
   Prepare the puree (Steps 1 and 2) 1 day ahead of serving; cover and refrigerate. Reheat gently, then proceed to Step 3.