Author Notes
I made the carrot puree as a side dish for grilled flat iron steak. —John-K46
Ingredients
-
12 ounces
young carrots, diced
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1
garlic clove, peeled
-
1/2 cup
chicken broth
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3 tablespoons
heavy cream
-
2 tablespoons
butter, softened
-
Salt
Directions
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Simmer carrots, garlic, and broth in an uncovered saucepan until carrots are very tender, about 15 minutes.
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Off heat, using a stick blender, blend carrots with cream and butter until smooth.
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Season with salt as needed, and serve at once.
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