CREAMY CARROT PUREE
In place of heavy cream, a small amount of butter and reduced-fat sour cream -- so much tastier than fat-free! -- enrich this comforting accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 4
Steps:
- Place carrots in a large saucepan. Fill with water to cover by 1 inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are very tender, 25 to 30 minutes.
- Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes, scraping down the sides of processor with a rubber spatula as needed. Serve.
Nutrition Facts : Calories 142 g, Fat 5 g, Fiber 6 g, Protein 3 g
CREAMY CARROT PUREE
This recipe is from Canadian Living magazine. I served it as part of Christmas dinner this year and it was delicious and colourful!
Provided by Paja9203
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Peel carrots and cut into coins.
- Put the carrots, garlic, stock, salt, pepper, and ginger in a pan and bring to the boil.
- Reduce heat and simmer until the carrots are tender, 25-30 minutes.
- Uncover and simmer until the liquid is evaportated, about 10 minutes more.
- Puree in a food processor.
- Add the cream and process until smooth.
- Transfer to a casserole dish.
- (You can refrigerate at the this point if you want to make ahead.).
- Cover and heat at 400 degrees until hot (about 15 minutes but longer if it has been refrigerated.).
- Alternately, microwave at medium power until hot.
- Swirl in parsley and serve.
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