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Corn And Carrot Puree

Fat.Freedom's picture
  Carrots 2 , peeled and chunked (1 Cup)
  Corn kernels 1⁄2 Cup (8 tbs) (About 1 Small Ear)
  Water 1⁄2 Cup (8 tbs)
  Buttermilk 1⁄4 Cup (4 tbs)
  Freshly ground black pepper 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Snipped chives 1 Teaspoon (Fresh, For Garnish)

Combine the carrots, corn, and water in a small, heavy bottomed saucepan.
Bring to a boil over medium heat, taking care not to boil off the water.
Cover, reduce the heat, and simmer for about 10 minutes, until the carrots are fork tender.
Drain and transfer the solid ingredients to a food processor or blender and puree to a smooth consistency.
Return the puree to the pan, and whisk in the buttermilk, pepper, and nutmeg.
Warm for about 1 minute over low heat.
Sprinkle with the chives and serve.

Recipe Summary

Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 75 Calories from Fat 4

% Daily Value*

Total Fat 0.42 g0.65%

Saturated Fat 0.04 g0.18%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 14.1 mg0.6%

Total Carbohydrates 15 g5%

Dietary Fiber 3.7 g14.9%

Sugars 1 g

Protein 3 g5.3%

Vitamin A 68.7% Vitamin C 2.8%

Calcium 0.8% Iron 0.6%

*Based on a 2000 Calorie diet

Corn And Carrot Puree Recipe