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...
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.
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 -
More Like This
Cream Of Carrot Soup - Master recipes
master-recipes.com
Curried Carrot Soup - Master recipes
master-recipes.com
Chipotle Carrot Soup - Master recipes
master-recipes.com
Carrot Puree Soup over Brown Rice | Just A Pinch Recipes
justapinch.com
Pickled Carrot Salad - Master recipes
master-recipes.com
Buttery Carrots ‘n’ Onions - Master recipes
master-recipes.com
Carrot and Thyme Pureé - HmF - Virtual - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org
Creamy Dilled Carrots - Master recipes
master-recipes.com