Carrot Puree - Master recipes
In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir until carrots are crisp-tender, 12-15 minutes. Stir in garlic and thyme; cook 1 minute longer. Add water to cover...
Ingredients
- 2 tablespoons olive oil -
- 2 pounds carrots, peeled and chopped -
- 2 shallots, chopped -
- 4 garlic cloves, minced -
- 1 teaspoon fresh thyme leaves -
- 1/2 teaspoon salt -
- 1/4 teaspoon pepper -
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