Carrot Puree

Directions

1. 1
   Steam the carrots with the cilantro stems about 20 minutes, until tender.
2. 2
   When the carrots are almost done, heat a Dutch oven over high heat for 1 minute.
3. 3
   Pour in 1/2 cup olive oil, and add the onion.
4. 4
   Season with 2 teaspoons salt and 1/4 teaspoon freshly ground black pepper, and cook the onion about 5 minutes, stirring often, until its translucent.
5. 5
   Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pan with a wooden spoon, until the carrots are lightly caramelized.
6. 6
   Puree the mixture in a food processor until its smooth.
7. 7
   With the motor running, slowly pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth.
8. 8
   Taste for seasoning.