Carrot Puree with Browned Butter and Ginger

Ingredients

• 1 medium baking potato peeled coarsely chopped
• 0.3 cup butter 
• 2.5 pounds carrots peeled coarsely chopped
• 1 teaspoon ground ginger 
• 0.7 cup half-and-half 
• 0.3 teaspoon pepper 
• 1 teaspoon salt 
• 1 tablespoon citrus champagne vinegar 

Equipment

• food processor
• frying pan
• sauce pan

Directions

1. Place carrot and potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until very tender.
2. Drain well. Process half of potato and carrot in a food processor until smooth.
3. Place butter in a small skillet. Cook over medium heat 3 minutes or until butter solids turn light brown, stirring often.
4. Add brown butter and half-and-half to carrot puree.
5. Add remaining half of carrot and potato, salt, and remaining ingredients; process until smooth.
6. Note: Beurre noisette is French meaning " browned butter." Don't be tempted to substitute margarine; it won't have the same flavor or consistency. Cook carefully to develop the light hazelnut ("noisette") color.