A final note about making this ahead, like for Easter Sunday: Place the finished puree in individual ramekins or an ovenproof serving dish. Let it cool and then cover and refrigerate until 20 minutes before serving time. Rewarm by placing the ramekins or casserole, uncovered, in a cold oven. Turn the oven on to 325° F. Remove and serve after 20 minutes.
carrot ginger puree
2 lbs. carrots, peeled and cut into 1" pieces
1" fresh ginger root, peeled and cut in half
2 Tbsp. butter, melted
1 orange, juiced
1/2 tsp. salt
pinch cayenne pepper, or up to 1/8 tsp.
2 Tbsp. yogurt or sour cream
Placed peeled and cut carrots and the pieces of peeled ginger in a medium pot and cover with water. Bring to a boil and cook until very tender, about 30 minutes. Drain and transfer to the bowl of a food processor. Add melted butter, orange juice, salt and pepper. Puree until smooth. Add the sour cream and process again. The carrots should be perfectly smooth. Serve immediately, or return to the pan and keep warm on the stove.