Makes 4 servings
Sour cream or crème fraîche may be substituted for the goat cheese here. Be generous with the pepper-a little heat contrasts well with the sweet and tangy carrot mixture.
1 pound carrots, peeled, trimmed,
and cut into 1 inch pieces
3 ounces goat cheese, crumbled
2 scallions, white and light green
parts, finely chopped
Salt and ground black pepper to taste
1. Place the carrots in a large saucepan and cover with water. Bring to a boil, reduce the heat, and simmer, uncovered, until soft, 10 to 12 minutes. Drain well and place in a food processor, along with the goat cheese. Process until smooth, scraping down the side of the bowl once or twice as necessary.
2. Stir in the scallions, season with salt and pepper, and serve immediately.
Just Add Water
By Lauren Chattman
William Morrow & Co.
Publication date: March 1999
Recipe Reprinted by permission.
This page created September 1999
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