Rating: 4 stars
6227 Ratings
  • 5 star values: 0
  • 4 star values: 6227
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6,227 Ratings

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

Grace Parisi
August 1998

Gallery

Credit: © Rita Maas

Recipe Summary test

Yield:
MAKES ABOUT 1 1/2 CUPS
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover the carrots with water and simmer over moderate heat until tender, about 20 minutes. Drain, reserving the liquid.

    Advertisement
  • 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.

Advertisement