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Carrot Puree

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Ingredients
  Carrots 4 Pound
  Scallion whites 24
  Unsalted butter 3⁄4 Pound
  Dried thyme 3⁄4 Teaspoon
  Low fat milk 1 1⁄2 Cup (24 tbs) (Or Regular)
  Toasted slivered almonds 1 1⁄2 Cup (24 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Scrape the carrots and cut into medium slices or slice in food processor.
Cook carrots in boiling salted water until just tender, about 5 minutes, depending on thickness of slices.
Drain and rinse under cold water to stop cooking.
Process with steel blade, combining carrots with scallions, butter and milk, in batches.
Season with salt, pepper and thyme.
Refrigerate, if desired.
To serve, heat through.
Place in serving dish and sprinkle with almonds.
NOTE TO COOK: Bring to dinner in heavy bottomed pot and reheat.
Sprinkle with almonds and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Party

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