Carrot Puree
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
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Vegetable|Side|5 Ingredients or Fewer|Gluten-Free|Make Ahead|Vegetarian
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