Carrot Mousse

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  • 1 lb. Carrots, peeled and chopped
  • 2 tbsp. Sugar
  • ½ - ¾ lb. Unsalted butter, softened

Place carrots in a large sauce pan with just enough water to cover.

Add sugar and boil in water until carrots are very soft and water has almost completely

Strain carrots from any excess water. While carrots are still hot, place in a food processor.
Add butter and salt and pepper to taste. Puree until smooth.

Taste for desired flavor and add salt & pepper if necessary. (If greater richness is desired,
add more butter).

Chill overnight and serve with water crackers.

Note: Fresh ginger is optional for a more pungent, spicy flavor. If desired, add fresh, grated
ginger in the cooking process.