My F&W
quick save (...)
Carrot Shallot Puree
© Rita Maas

Carrot Shallot Puree

  • FAST

Cooking carrots can as much as double the amount of beta-carotene they provide.

Plus: More Vegetable Recipes and Tips

  1. 1 pound carrots, thickly sliced
  2. 1 large shallot, minced
  3. 1 tablespoon extra-virgin olive oil
  4. Salt
  5. Freshly grated nutmeg
  1. In a medium saucepan, cover the carrots with water and simmer over moderate heat until tender, about 20 minutes. Drain, reserving the liquid.
  2. In a skillet, sauté the shallot in the oil over moderately low heat until softened, about 7 minutes. Transfer to a food processor with the carrots and 1/3 cup of the cooking liquid and process until smooth. Transfer to a bowl, season with salt and nutmeg and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.