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Ingredients
| carrots: 3 lbs |
| garlic: 4 cloves |
| chicken stock: 1 cup |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| ground ginger: 1/2 tsp |
| light whipping cream (fluid): 1/2 cup |
| parsley (chopped): 1/4 cup (fresh) |
Creamy Carrot Puree
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
9 serving(s)
Tags
- Peel carrots and cut into coins.
- Put the carrots, garlic, stock, salt, pepper, and ginger in a pan and bring to the boil.
- Reduce heat and simmer until the carrots are tender, 25-30 minutes.
- Uncover and simmer until the liquid is evaportated, about 10 minutes more.
- Puree in a food processor.
- Add the cream and process until smooth.
- Transfer to a casserole dish.
- (You can refrigerate at the this point if you want to make ahead.).
- Cover and heat at 400 degrees until hot (about 15 minutes but longer if it has been refrigerated.).
- Alternately, microwave at medium power until hot.
- Swirl in parsley and serve.