If you own Sunday Suppers at Lucques, you are already familiar with the best recipe for carrot purée ever. Suzanne’s recipe, which involves caramelizing the carrot coins in olive oil before puréeing them into a smooth and silky consistency, is one of my all-time favorite things to make. I’ve made it dozens of times in various contexts. So when I saw it pop up in her new AOC cookbook, this time with basil instead of cilantro, I couldn’t wait to make it again.
Although this recipe for Alaskan halibut with carrot purée, asparagus, and pistou is in the spring fish section of the book, it highlights something that Suzanne is famous for, dishes inspired by the best of what is in season, whatever that may be. And as Suzanne says in her book, “This is one of those recipes that really is a template, so feel free to substitute whatever vegetables are most beautiful in the market.” So you can feel free to make this delicious dish year-round. And, if you’re lucky enough to have any extra pistou left over after making this, you might find yourself putting it on everything else you eat, as a spread on sandwiches, tossed with pasta, drizzled over eggs or simply dipping some toasted baguette slices in it as the perfect pre-dinner snack. I certainly did.