Kevin's Velvety Rosemary Carrot Purée

Kevin turns humble carrots into something downright luxurious this week — a velvety, herb-flecked purée that eats like a steakhouse side but comes together in one pot and a blender.

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Ingredients

  • •4 large carrots, peeled and small-diced
  • •1 tablespoon fresh rosemary, finely minced
  • •4 oz cream cheese (half an 8 oz brick), cubed
  • •1/4 stick butter (2 tablespoons)
  • •Salt and pepper, to taste

Steps

  1. Prep the carrots: Peel the carrots nicely, then cut them into a small dice.
  2. Boil to tender: Boil the diced carrots until they're fork-tender.
  3. Steam off the moisture: Transfer the carrots to a strainer and let them steam for about 2 minutes, until the excess moisture cooks off — you still want them nice and hot.
    2:00
  4. Blend it velvety: Immediately move the hot carrots to a Vitamix with the cream cheese, butter, rosemary, salt, and pepper. Mix everybody up and let everyone get to know each other, pureeing until velvety smooth — scrape down the sides with a spatula and give it one more pass to catch everything.
Kevin's Tip: Speed matters here — the carrots need to hit the blender hot. That heat is what melts the cream cheese and butter into that silky, spoonable texture without needing a drop of cream.
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