Carrot Puree

Name: Carrot Puree
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings.
Ingredients: 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

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

Ingredients

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

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.

Nutrition Facts

2/3 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

Reviews

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Average Rating:

KapaluaPrincess

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.