PURéED CARROT
Provided by Mark Bittman
Time 30m
Number Of Ingredients 5
Steps:
- Sauté 1 1/2 pounds trimmed and chopped carrot and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes
- Add 5 cups stock or water; boil, cover, lower the heat and simmer until carrot is tender, about 15 minutes.
- Cool slightly, purée and refrigerate.
- Garnish: Chopped parsley.
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