This brilliant orange dish adds colour to the holiday table.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 273 mg
- Protein 3 g
- Calories 124.0
- Total fat 6 g
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
%RDI
- Iron 9.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 369.0
- Vitamin C 10.0
