Breadcrumbs

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:

  1. 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.
  2. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender.
  3. Drain; cool slightly. Place carrot mixture, salt, and pepper in a food processor; process until smooth.

 

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