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

Carrot Shallot Puree

  • SERVINGS: MAKES ABOUT 1 1/2 CUPS
  • FAST
  • HEALTHY
  • VEGETARIAN

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

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    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.