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
Total TimePrep: 20 min. Cook: 40 min.
- 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.
Nutrition Facts2/3 cup: 172 calories, 7g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 3g protein.
Originally published as Carrot Puree in Taste of Home February/March 2014
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