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.
