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Carrot Puree

 Carrot Puree
Carrots pair beautifully with anything from roasted meat to grilled fish. Cook the carrots fully to ensure a velvety smooth puree. —Gina Myers, Spokane, Washington
4 ServingsPrep: 20 min. Cook: 40 min.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds carrots, chopped
  • 2 shallots, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a Dutch oven, heat oil over medium heat. Add carrots and shallots;
  • cook and stir 12-15 minutes or until carrots are crisp-tender. Stir
  • in garlic and thyme; cook 1 minute longer. Add water to cover
  • carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25
  • minutes or until carrots are very tender.
  • Drain; cool slightly. Place carrot mixture, salt and pepper in a food
  • processor; process until smooth. Yield: 4 servings.
Nutritional Facts: 2/3 cup equals 172 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 455 mg sodium, 26 g carbohydrate, 7 g fiber, 3 g protein.