Carrot and Yam Puree

1. 1

   In a saucepan or Dutch oven, heat the oil over medium-high heat.

2. 2

   Add the onion and cook until tender, about 5 minutes.

3. 3

   Add the garlic and cook for 1 minute until aromatic.

4. 4

   Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper.

5. 5

   Cook for 5 minutes until slightly softened.

6. 6

   Add the stock and water and bring to a boil.

7. 7

   Reduce the heat and simmer until the carrots are tender, about 25 minutes.

8. 8

   Using a ladle, remove 2 cups of the cooking liquid and reserve.

9. 9

   Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed.

10. 10

    Season with salt and pepper, to taste.

11. 11

    Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

* Per serving · 4 servings · Values may vary.

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