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Carrot Puree

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 103

Ingredients

  • 1 pound fresh carrots washed, trimmed, and roughly chopped
  • 2 small garlic cloves peeled and crushed
  • ⅔ cup chicken broth
  • 2 tsp butter
  • ¼ cup heavy cream
  • Salt and pepper to taste

Instructions

  • All ingredients ready? Let's begin!
  • In a large heavy-bottomed saucepot over high heat, bring the broth, carrots, and garlic to a boil. Lower the heat, cover the pot, and simmer until the carrots are soft, approximately 12 to 15 minutes. You can check them by piercing them with a sharp paring knife.
  • Transfer the cooked carrots and 1/2 of the broth to the jar of a blender or to the bowl of a food processor. Reserve the rest of the broth. Add the butter and cream. Pulse until you have a smooth purée. Add some of the reserved broth if the purée is too thick.
  • Season the carrots with salt and pepper to taste.
  • Serve while warm or allow it to cool and store in sealed containers in the refrigerator for a few days. You can also freeze the purée for a few months.

Video

Nutrition

Calories: 103kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 240mg | Potassium: 394mg | Fiber: 3g | Sugar: 6g | Vitamin A: 19185IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 0.4mg