Plant to Plate Carrot Puree

Puree of Carrot and Carrot Tops

Using the entire vegetable, from root to tip, is a guiding principle at The Chefs Garden and at the Culinary Vegetable Institute (CVI). CVI Chef Jamie Simpson is adamantly maintains a rigid, no food
waste methodology in his CVI kitchen, creating culinary components from ingredients other chefs would discard.

One of Chef Jamies preferred techniques for transforming the whole vegetable, is puree. But not the typical boil until mushy and whiz in a blender. His process preserves all of the color, flavor and
nutrition, and wastes nothing.