Carrot & Endive With Carrot Puree

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1 1/2 to 2 cups unsalted butter

4 large carrots, peeled and thinly sliced

Kosher salt

Olive oil, as needed

12 round French-style carrots, peeled

4 red or green endives, halved lengthwise

2 tablespoons verjus or Champagne vinegar

Pomegranate seeds

2 mandarin oranges, peeled and sliced into thin wheels

2 to 3 tablespoons lemon- or citrus-flavored Greek-style yogurt

1/2 lemon

Maldon salt (optional)

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