Caramelized Carrot Puree - cooking recipe

Ingredients
    2 lbs carrots, peeled and cut into 1/4 inch rounds
    cilantro, 1 handful stems and 1/4 cup leaves
    3/4 cup extra virgin olive oil
    1 cup diced white onion
    kosher salt & freshly ground black pepper
Preparation
    Steam the carrots with the cilantro stems for about 20 minutes, until tender.
    When the carrots are almost done, heat a large pot over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons of salt and a frew grindings of black pepper, and cook the onion for about 5 minutes, stirring often, until it's translucent.
    Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pot with a wooden spoon, until the carrots are lightly caramelized.
    Puree the mixture in a food processor until it's smooth. With the motor running, slowing pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth. Season to taste and serve warm.

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