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
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
Text Ingredients 
