Carrot and Thyme Pureé - HmF - Virtual - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org
Gather all ingredients and equipment. Heat saucepan over medium heat. Add oil and butter. Once butter is melted, add scallions and sauté until soft, about 2-3 m
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 staging.mds.culinarymedicine.org.
Ingredients
- 1/2 tsp. Olive oil
- 1/2 tsp. Unsalted butter
- 2 medium Green onions (sliced thinly on the bias)
- 1/2 lb Carrots, raw (peeled and diced)
- 1 1/2 cups No salt added vegetable stock (or no salt added chicken stock)
- 1/8 tsp., leaves Dried thyme
- 1/8 tsp. Salt
- 1 taste Black pepper
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