Roasted Carrot Puree

This sweet, silky sauce is great on pasta, chicken or grilled fish.

  • Total Time:
  • Servings: Makes 2 1/4 cups

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  • 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

  1. 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.

  2. 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.

Make Ahead

The carrot puree can be refrigerated overnight. Gently reheat before serving.

Contributed By Photo © Con Poulos Published December 2014

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