A simple smooth carrot coulis that can serve as a base for your meal or as a colorful accompaniment. A few simple ingredients delivering great flavor with the sweetness from the carrots.
What is a Coulis?
A coulis is a type of purée that has been strained to remove any seeds, skins, or fibers, resulting in a very smooth sauce. Essentially, a coulis is a strained purée.
Some chefs always strain their purée to make it as smooth as possible. This is technically when it becomes a coulis. The terms are often used interchangeably.
INGREDIENTS
- 3 large carrots, peeled and sliced/diced
- 1.5 tbsp butter
- 1/2 cup milk
- salt
DIRECTIONS
- Peel and slice/dice up your carrots. Make them all the same size for a more consistent cooking.
- Put in a pot of boiling water and cook until tender.
- Drain all the water off.
- Put into a blender along with the butter, milk and a touch of salt (optional).
- Blend it all up until smooth.
- Using a fine mesh sieve/strainer pass it all through to take out the pieces of carrot that didn't blend up.
- Transfer the mixture to a bottle for using.
NOTES
- Depending on the size of the carrots that you use, you may need to adjust the milk quantity slightly until you get a consistency that is thick enough to hold its shape when plating purée or purée plating.
- You can make most purées using this method.
- Adjust salt to taste or leave it out completely.
