2000s Recipes + Menus
Carrot Purée
Serves2 (makes about 2/3 cup)
- Active Time:10 min
- Start to Finish:25 min
January 2004
- 1/2 lb carrots (3 medium), halved lengthwise and cut into 1/2-inch pieces
- 1 small garlic clove
- 1/3 cup low-sodium chicken broth
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- 1 teaspoon unsalted butter
-
Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Purée mixture with cream and butter in a food processor until smooth.
Cooks’ note: Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered with foil, in a preheated 425°F oven 5 to 10 minutes.
- Keywords
- melissa roberts,
- carrot
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