Recipes Roasted Carrot Puree 5.0 (1) 1 Review This sweet, silky sauce is great on pasta, chicken or grilled fish. Slideshow: More Carrot Recipes By Gerard Craft Gerard Craft Instagram Gerard Craft is the executive chef and CEO of Niche Food Group in St. Louis, Missouri, operating a string of successful restaurants in St. Louis and one in Nashville. A 2008 Food & Wine Best New Chef, Craft was the first St. Louis chef honored with a James Beard Award for Best Chef: Midwest in 2015. Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 25 mins Yield: Makes 2 1/4 cups Ingredients 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 Directions 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. Make Ahead The carrot puree can be refrigerated overnight. Gently reheat before serving. Rate it Print