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Corn And Carrot Puree Recipe
|Carrots||2 , peeled and chunked (1 Cup)|
|Corn kernels||1⁄2 Cup (8 tbs) (About 1 Small Ear)|
|Water||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Snipped chives||1 Teaspoon (Fresh, For Garnish)|
Calories 75 Calories from Fat 4
% Daily Value*
Total Fat 0.42 g0.65%
Saturated Fat 0.04 g0.18%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 14.1 mg0.6%
Total Carbohydrates 15 g5%
Dietary Fiber 3.7 g14.9%
Sugars 1 g
Protein 3 g5.3%
Vitamin A 68.7% Vitamin C 2.8%
Calcium 0.8% Iron 0.6%
*Based on a 2000 Calorie diet
Bring to a boil over medium heat, taking care not to boil off the water.
Cover, reduce the heat, and simmer for about 10 minutes, until the carrots are fork tender.
Drain and transfer the solid ingredients to a food processor or blender and puree to a smooth consistency.
Return the puree to the pan, and whisk in the buttermilk, pepper, and nutmeg.
Warm for about 1 minute over low heat.
Sprinkle with the chives and serve.