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Carrot Puree

Diet.Chef's picture
  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

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: 
Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4453 Calories from Fat 3315

% Daily Value*

Total Fat 372 g572.2%

Saturated Fat 182.1 g910.3%

Trans Fat 0 g

Cholesterol 738.5 mg246.2%

Sodium 1978.1 mg82.4%

Total Carbohydrates 257 g85.7%

Dietary Fiber 79.8 g319.3%

Sugars 118.4 g

Protein 75 g149.3%

Vitamin A 6307.2% Vitamin C 300.5%

Calcium 180.3% Iron 121.7%

*Based on a 2000 Calorie diet


Carrot Puree Recipe