Carrot Puree

February 27, 2011

Author Notes:

I made the carrot puree as a side dish for grilled flat iron steak.


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
In This Recipe


  1. Simmer carrots, garlic, and broth in an uncovered saucepan until carrots are very tender, about 15 minutes.
  2. Off heat, using a stick blender, blend carrots with cream and butter until smooth.
  3. Season with salt as needed, and serve at once.

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