This sweet, silky sauce is great on pasta, chicken or grilled fish.
Slideshow: More Carrot Recipes
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
How to Make It
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.
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