- 2 tablespoons vegetable oil
- 3 cups chopped carrots (1 1/2 pounds )
- 2 thyme sprigs
- 1 cup extra-virgin olive oil
- 3/4 cup water
- Kosher salt
How to make this recipe
Preheat the oven to 350°. In a large ovenproof skillet, heat the vegetable oil. Add the carrots and thyme sprigs; cook over moderate heat, stirring, until the carrots are browned, 10 minutes. Transfer to the oven and roast for 10 minutes, until the carrots are tender.
Pulse the carrots in a food processor until chopped. With the machine on, drizzle in the olive oil and water; puree until smooth, about 30 seconds. Season with salt.
The carrot puree can be refrigerated overnight. Gently reheat before serving.