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Carrot Puree
Ingredients
- 1/2 lb carrots (3 medium), halved lengthwise and cut into 1/2 inch pieces
- 1 small garlic clove
- 1/3 cup chicken broth
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- 1 teaspoon unsalted butter
Methods/steps
- 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.
Additional Tips
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.Start to finish: 25 min
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