Roasted Carrot and Thyme Puree
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Roasted Carrot and Thyme Puree
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 87 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 307 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 4 |
| vit A | 191 |
| vit C | 8 |
| folate | 8 |
Fresh thyme complements the earthiness of carrots. Roast them ahead so the puree needs only minutes to reheat.
Ingredients
Preparation
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.)
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.)
Source : Canadian Living Magazine: April 2007
- Keywords : Sides; Carrots; Roast; Onions; Chicken broth/stock;
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