Carrot Puree
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at master-recipes.com.
Cooking tools:
- Food processor
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
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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Carrot and Thyme Pureé - HmF - Virtual - mds.CulinaryMedicine.org
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