Carrot Puree
Total Time: 60 Minutes
Prep Time: 20 Minutes
Cook: 40 Minutes
Ingredients:
- 2 Tbsp olive oil
- 2 lbs carrots, chopped
- 2 shallots, chopped
- 4 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/2 tsp pepper
Yield: 4 Servings
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.