Roasted Carrot and Thyme Purée
Fresh thyme complements the earthiness of carrots. Roast them ahead so the purée needs only minutes to reheat.
Servings: 6
Ingredients:
| 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% |
-
9 carrots (about 2 lb/1 kg)
1 onion, cut into chunks
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) sodium-reduced chicken stock
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, purée 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, purée 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
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