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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.