CARROT-AND-ROASTED-RED-PEPPER PUREE

Carrot-and-Roasted-Red-Pepper Puree image

Provided by Molly O'Neill

Categories dinner, easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

6 medium-size carrots, peeled and cut into 1-inch rounds
2 roasted red peppers, coarsely chopped
2 teaspoons soft, unsalted butter or 4 teaspoons low-fat yogurt
1/4 teaspoon ground mace
1 1/2 teaspoons salt

Steps:

Place the carrots in a medium-sized saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes. Drain well.
Place the carrots in a food processor with the roasted red peppers. Process until smooth, stopping to scrape down the sides of the bowl. Add the butter or yogurt, mace and salt. Process until well combined. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 2 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 303 milligrams, Sugar 6 grams, TransFat 0 grams