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Creamy Carrot Purée

By The Canadian Living Test Kitchen

Tested till perfect

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Creamy Carrot Purée

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 124
pro 3 g
total fat 6 g
sat. fat 3 g
carb 17 g
fibre 4 g
chol 19 mg
sodium 273 mg
% RDI: -
calcium 6
iron 9
vit A 369
vit C 10
folate 11

This brilliant orange dish adds colour to the holiday table.

Ingredients

  • 16 carrots, (about 3 lb/1.5 kg)
  • 4 cloves garlic
  • 1 cup chicken stock
  • 1/2 tsp each of salt and pepper
  • 1/2 tsp ground ginger
  • 1/2 cup whipping cream
  • 1/4 cup minced  fresh parsley

Preparation

Cut carrots into 1-inch (2.5 cm) chunks. In saucepan, bring carrots, garlic, stock, salt, pepper and ginger to boil; cover and simmer until tender, about 25 minutes. Uncover and simmer until liquid is evaporated, about 10 minutes.

Transfer to food processor; add cream and purée until smooth. Place in heatproof serving dish. (Make-ahead: Cover and refrigerate for up to 24 hours; to serve, double heating time.)

Cover and heat in 400°F (200°C) oven until hot, about 15 minutes, or microwave at medium (50% power), about 4 minutes. Swirl in parsley.

Source : Canadian Living Magazine: December 2004

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