Carrots

[Team Sergeant]

Saturday we held our first gastronomy club meeting. The topic was carrots. I decided to make a few puree's. In this class/meeting the sky's the limit. We go for broke and use all sorts of techniques to cook the same ingredient.

One of my purees was "Carrot and Lemongrass Puree". For a first time it was outstanding!!!!

My other carrot purees were:
Fire roasted red bell pepper, roasted carrot, roasted jalapeño.
Sautéed Green onions, ginger and carrots.
Sautéed leeks, garlic & carrots.

The fire roasted carrot puree was also a hit.
Any of these purees would be a great "side" to a protein.


Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you.

Originally Posted by Team Sergeant

Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you.

"Whatever",....

just sent the recipes!

I am looking for new beet borscht recipe also.

[SF_BHT]

Originally Posted by Team Sergeant

Saturday we held our first gastronomy club meeting. The topic was carrots. I decided to make a few puree's. In this class/meeting the sky's the limit. We go for broke and use all sorts of techniques to cook the same ingredient.

One of my purees was "Carrot and Lemongrass Puree". For a first time it was outstanding!!!!

My other carrot purees were:
Fire roasted red bell pepper, roasted carrot, roasted jalapeño.
Sautéed Green onions, ginger and carrots.
Sautéed leeks, garlic & carrots.

The fire roasted carrot puree was also a hit.
Any of these purees would be a great "side" to a protein.


Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you.

No reason to hit you on that. Were guys and we have to eat....... Hell we can not depend on the women to cook these days..

[Team Sergeant]

Originally Posted by wet dog

"Whatever",....

just sent the recipes!

I am looking for new beet borscht recipe also.

The recipe is very difficult....

Peel the first layer off the lemongrass, cut into less than 1/2 inch pieces and place into pot with 3 cups cold water, take two large carrots, peel and cut into large pieces and place in pot. Simmer for 30 minutes. Remove carrots, strain water, trash the lemon grass.

In a blender add the carrots and just enough "lemongrass" water to "blend" carrots to a puree. Season and adjust.

Yeah it's that easy.

Originally Posted by Team Sergeant

The recipe is very difficult....

Peel the first layer off the lemongrass, cut into less than 1/2 inch pieces and place into pot with 3 cups cold water, take two large carrots, peel and cut into large pieces and place in pot. Simmer for 30 minutes. Remove carrots, strain water, trash the lemon grass.

In a blender add the carrots and just enough "lemongrass" water to "blend" carrots to a puree. Season and adjust.

Yeah it's that easy.

Wow, thanks!

I'll be sure to let you know which iteration finally works, five,...six,...seven, got it.

[Pete]

Oh, there you guys go. I know what Carrots are but Lemongrass????????

They must hide it somewhere at Food Lion 'cause I've never seen it set out in the bins in the produce section. Maybe hiding under something?

[Gypsy]

You make me want to eat carrots, TS.


Pete, it's most popular in Thai and Vietnamese cooking so you might find it in an Asian store.

[PSM]

Originally Posted by Team Sergeant

"Carrot and Lemongrass Puree"

I think that's baby food in Malibu.

Pat

[Red Flag 1]

Originally Posted by Team Sergeant

Saturday we held our first gastronomy club meeting. The topic was carrots. I decided to make a few puree's. In this class/meeting the sky's the limit. We go for broke and use all sorts of techniques to cook the same ingredient.

One of my purees was "Carrot and Lemongrass Puree". For a first time it was outstanding!!!!

My other carrot purees were:
Fire roasted red bell pepper, roasted carrot, roasted jalapeño.
Sautéed Green onions, ginger and carrots.
Sautéed leeks, garlic & carrots.

The fire roasted carrot puree was also a hit.
Any of these purees would be a great "side" to a protein.


Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you.

Think any could be used as a sauce over meat or fish? They sound pretty good.

RF 1

[Shar]

Originally Posted by Team Sergeant

Edit to add; Say one neg word concerning my gastronomy club meeting and I'll
hunt you down and kill you.

Shoot, I'm just trying to figure a way to get an invitation!

[zauber1]

Originally Posted by Team Sergeant

Edit to add; Say one neg word concerning my gastronomy club meeting and I'll hunt you down and kill you.

"Trained to live off nature's land..." SSG Barry Sadler

[Team Sergeant]

Originally Posted by Red Flag 1

Think any could be used as a sauce over meat or fish? They sound pretty good.

RF 1

Usually the protein (fish, beef, pork, bird) is seated on top of the puree.....

Sauces are much different in taste and texture.

[Team Sergeant]

Originally Posted by wet dog

Wow, thanks!

I'll be sure to let you know which iteration finally works, five,...six,...seven, got it.

Remember this puree is meant to serve carrots in a different fashion. If you like carrots double the recipe. In this case lemon juice will not take the place of the lemongrass.

Originally Posted by Pete

Oh, there you guys go. I know what Carrots are but Lemongrass????????

They must hide it somewhere at Food Lion 'cause I've never seen it set out in the bins in the produce section. Maybe hiding under something?

Gypsy is correct, lemongrass is Asian, looks like stalks of very tough reeds.....

Originally Posted by Gypsy

You make me want to eat carrots, TS.


Pete, it's most popular in Thai and Vietnamese cooking so you might find it in an Asian store.

This recipe just might change your mind.

Originally Posted by PSM

I think that's baby food in Malibu.

Pat

Gerber Baby foods are purees, taken to the Nth degree. Also most "babies" have not yet developed their taste buds until they are a few years old, so you can feed them anything and they'll eat it.
Our purees are meant for discerning palates....

[TrapLine]

The Carrot and Lemongrass Puree sounds excellent. Is there a recommended protein to serve over it?

My wife laughed at the thought of me getting cooking tips from ps.com...until she tried the Team Sergeant's ribs.

[Team Sergeant]

Originally Posted by TrapLine

The Carrot and Lemongrass Puree sounds excellent. Is there a recommended protein to serve over it?

My wife laughed at the thought of me getting cooking tips from ps.com...until she tried the Team Sergeant's ribs.

Chicken sounds good.

I'd add some chopped cilantro to the puree and try it with fish, shellfish etc... skies the limit.

You might remind your wife there's a couple of "Real" Chef's lurking on this website.....