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
Recommended: The 30-Minute Thanksgiving Dinner
- 2 tablespoons olive oil
- 2 pounds carrots, peeled and chopped
- 2 shallots, chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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.
Originally published as Carrot Puree in Taste of Home February/March 2014
Reviews for Carrot Puree
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 12, 2014
"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."