Carrot Puree
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Author Notes: I made the carrot puree as a side dish for grilled flat iron steak. - John-K46
Serves 2 or 3
- 12 ounces young carrots, diced
- 1 garlic clove, peeled
- 1/2 cup chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons butter, softened
- Salt
- Simmer carrots, garlic, and broth in an uncovered saucepan until carrots are very tender, about 15 minutes.
- Off heat, using a stick blender, blend carrots with cream and butter until smooth.
- Season with salt as needed, and serve at once.
- This recipe was entered in the contest for Your Best Carrot Recipe
Tags: savory, Side Dishes
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