Carrot Puree

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
  • Method

  • 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.
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