Carrot Shallot Puree

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

Plus: More Vegetable Recipes and Tips

  • Servings: MAKES ABOUT 1 1/2 CUPS

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  • 1 pound carrots, thickly sliced
  • 1 large shallot, minced
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Freshly grated nutmeg

How to make this recipe

  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.

Contributed By Photo © Rita Maas Published August 1998

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