Carrot Puree

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 large carrots
  • 1/2 cup creamy yogurt, drained
  • 3 cloves garlic, pureed with salt
  • 1 lemon
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh mint, for garnish
Directions

Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.

Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.

Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.


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    Recipe courtesy of Anne Burrell