Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 8

　　2 pounds carrots

　　2/3 cup long-grain rice

　　3 tablespoons unsalted butter, softened

　　2 teaspoons fresh marjoram leaves or 1 1/4 teaspoons crumbled dried marjoram

　　Garnish: fresh marjoram leaves

　　

Step 1

Peel carrots and cut into 1/2-inch pieces. Fill a 7- to 8-quart kettle three fourths full with salted water and bring to a boil. Add carrots and rice and cook, stirring until water returns to a boil, until carrots are very tender, about 30 minutes. Drain mixture well in a large sieve. In a food processor puree half of carrot mixture with half of butter until smooth and transfer to a bowl. Puree remaining carrot mixture and butter in same manner and transfer to bowl. Season puree with salt and pepper and stir in marjoram. (Puree may be made 2 days ahead and cooled completely before being chilled, covered.)

　　

Step 2

Serve puree garnished with marjoram.