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Carrot Puree

Recipe Description: 
Can be made 1 day ahead of time and cooled uncovered, then chilled, covered. Reheat in ovenproof dish with foil in preheated 425F overn for 5-10 minutes.
CSA Vegetables: 
Carrots
Garlic
Ingredient List: 
½ lb carrots (~3 medium) halved lengthwise and cut into ½” pieces, 1 small garlic clove, 1/3 cup low sodium chicken broth, ¼ tsp salt, 2 tbsp heavy cream, 1 tsp unsalted butter,
Directions: 
1. Simmer carros, garlic, broth, and salt in a large 1-2 quart heavy saucepan, covered until carrots are very tender, ~12-14 minutes. 2. Puree mixture with cream and butter in a food processor until smooth.

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Ari Feldman
July 10, 2012
6:30-8:30

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