Carrot Puree with Kalamata Olives

1. 1

   Cover carrots and garlic with salted water by 1 inch in a 2- to 3-quart saucepan and boil, partially covered, until tender, about 15 minutes.

2. 2

   Drain well in a colander, then puree carrots and garlic in a blender or food processor with butter and broth until very smooth.

3. 3

   Transfer puree to saucepan and add olives, then cook over low heat, stirring frequently, just until hot.

* Per serving · 4 servings · Values may vary.

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