Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Carrot Puree
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 103
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 374
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
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.