Whipped Carrots with Cranberries Recipe

Whipped Carrots with Cranberries Recipe photo by Taste of Home

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Margie Haen of Menomonee Falls, Wisconsin sends her special dish with an obvious fall feel. The buttery texture and sweetness of cranberries and brown sugar make this a great addition to Thanksgiving turkey.

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Whipped Carrots with Cranberries Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 pound sliced fresh carrots
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup dried cranberries

Directions

Place 2 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
Place carrots in a food processor; add the butter, brown sugar, ginger and salt. Cover and process until smooth. Transfer to a serving bowl; stir in cranberries. Yield: 4 servings.

Nutritional Facts 1/3 cup equals 158 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 288 mg sodium, 21 g carbohydrate, 4 g fiber, 1 g protein.

Originally published as Whipped Carrots with Cranberries in Simple & Delicious November/December 2007, p31