Roasted Carrot and Thyme Puree

Roasted Carrot and Thyme Puree Author: Canadian Living Credits: Roasted Carrot and Thyme Puree

Fresh thyme complements the earthiness of carrots. Roast them ahead so the puree needs only minutes to reheat.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2007

Ingredients

  • 9 carrots (about 2 lb/1 kg)
  • 1 onion cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 pepper
  • 1/2 cup sodium-reduced chicken stock

Method

Peel carrots; cut into 1-inch (2.5 cm) chunks. In roasting pan, toss together carrots, onion, oil, thyme, salt and pepper. Roast in 425°F (220°C) oven until tender, about 45 minutes.

In food processor, puree carrot mixture with stock until smooth. (Make-ahead: Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days. To reheat, microwave on medium for about 6 minutes.)

Nutritional facts Per serving: about

  • Sodium 307 mg
  • Protein 1 g
  • Calories 87.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 191.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Carrot and Thyme Puree

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