Author Notes: I made the carrot puree as a side dish for grilled flat iron steak. —John-K46
Serves: 2 or 3
ounces young carrots, diced
garlic clove, peeled
cup chicken broth
tablespoons heavy cream
tablespoons butter, softened
- 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