Carrot Puree Recipe
Ingredients
| Carrots | 4 Pound | |
| 24 scallions, white part only | ||
| Unsalted butter | 3/4 pound | |
| Dried thyme | 3/4 Teaspoon | |
| 1 1/2 cups low fat or regular milk | ||
| Toasted slivered almonds | 1 1/2 Cup (16 tbs) | |
| Freshly ground black pepper and salt to taste | ||
Directions
Scrape the carrots and cut into medium slices or slice in food processor.
Cook carrots in boiling salted water until just tender, about 5 minutes, depending on thickness of slices.
Drain and rinse under cold water to stop cooking.
Process with steel blade, combining carrots with scallions, butter and milk, in batches.
Season with salt, pepper and thyme.
Refrigerate, if desired.
To serve, heat through.
Place in serving dish and sprinkle with almonds.
NOTE TO COOK: Bring to dinner in heavy bottomed pot and reheat.
Sprinkle with almonds and serve.
Cook carrots in boiling salted water until just tender, about 5 minutes, depending on thickness of slices.
Drain and rinse under cold water to stop cooking.
Process with steel blade, combining carrots with scallions, butter and milk, in batches.
Season with salt, pepper and thyme.
Refrigerate, if desired.
To serve, heat through.
Place in serving dish and sprinkle with almonds.
NOTE TO COOK: Bring to dinner in heavy bottomed pot and reheat.
Sprinkle with almonds and serve.
Chef
