Carrot Puree Recipe
- 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
- 1. 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.
- 2. Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth. Yield: 4 servings.
2/3 cup: 172 calories, 7g fat (1g saturated fat), 0mg cholesterol, 455mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 3g protein
Reviews for Carrot Puree
"I had high hopes for this recipe, but it just didn't thrill me. It was a lot of prep work for the final result. Maybe some added spices could pep it up."