Carrot Puree
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 4 servings.
Carrot puree pairs beautifully with anything from roasted meat to grilled fish. Cook the carrots fully to ensure a velvety smooth puree. —Gina Myers, Spokane, Washington
Ingredients
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2 tablespoons olive oil
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2 pounds carrots, peeled and chopped
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2 shallots, chopped
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4 garlic cloves, minced
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1 teaspoon fresh thyme leaves
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir until carrots are crisp-tender, 12-15 minutes. 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.
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2.
Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth. If desired, garnish with additional olive oil and thyme leaves.
Nutrition Facts
2/3 cup: 172 calories, 7g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 26g carbohydrate (11g sugars, 7g fiber), 3g protein.
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