Carrot Puree

1. 1

   In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender.

2. 2

   Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.