Carrot Shallot Puree

4.0
(6,225)

Cooking carrots can as much as double the amount of beta-carotene they provide.Plus: More Vegetable Recipes and Tips

Carrot Shallot Puree
Photo: © Rita Maas
Yield:
MAKES ABOUT 1 1/2 CUPS

Ingredients

  • 1 pound carrots (thickly sliced)

  • 1 large shallot (minced)

  • 1 tablespoon extra-virgin olive oil

  • Salt

  • Freshly grated nutmeg

Directions

  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.

Related Articles