COMFORT CARROTS

Sarah Chase, from whom this recipe comes, says it better than I can. "This unusual method of parboiling carrots with a vanilla bean induces a magical and delicate flavor transformation in this most common of vegetables. The fluffy orange puree with wisps of bright geen chives goes superbly with roast lamb or chicken." Or ham.

COMFORT CARROTS

serves 6 - 8

2 lb carrots, peeled and cut into 1-inch diagonal chunks

1 vanilla bean

2 T unsalted butter, at room temperature

2/3 C light cream, or half and half

1 T grainy mustard

2 T minced fresh chives, plus additional for garnish

1/2 t freshly grated nutmeg

salt and freshly ground black pepper to taste

1. Place the carrots and vanilla bean in a saucepan and cover generously with water. Bring to a boil, then simmer uncovered until the carrots are very tender, 15 to 20 minutes. Drain well and discard vanilla bean. (Or let it dry and then put it in a container with sugar, to make vanilla sugar.)

2. Place the carrots in a food processor, add the butter, and process to a smooth puree. With the machine running, slowly pour the cream through the feed tube and process until completely blended. Blend in the mustard. Add the chives, nutmeg, salt and pepper and process just to combine.

3. Serve the puree immediately or to make ahead, hold the puree at this point and then gently reheat it in a double boiler over simmering water at serving time. Garnish with a sprinkling of chives just before serving.