From Chef Colin Moody
INGREDIENTS:
¼ Cup minced shallots 1 Tbl Canola oil ½ Pound large diced carrots2 Cups chicken or veggie stock (to consistency) 1 tbl White Truffle oil Kosher salt and white pepper to taste
METHOD:
In a medium sauce pan over medium heat, place shallots and canola oil.
Sauté 2 minutes and add carrots and stock and cook until tender. Let cool and transfer to a blender.
Add truffle oil and seasonings to taste.
Puree until very smooth.
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