Recipes Carrot Shallot Puree 4.0 (6,225) Add your rating & review Cooking carrots can as much as double the amount of beta-carotene they provide.Plus: More Vegetable Recipes and Tips By Grace Parisi Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email 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 In a medium saucepan, cover the carrots with water and simmer over moderate heat until tender, about 20 minutes. Drain, reserving the liquid. 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. Rate it Print