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Carrot Puree

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    All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
    Martha Stewart Living, December 2009
    • Prep Time 10 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 2 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
    • 1 teaspoon coarse salt
    • Freshly ground pepper

    Directions

    1. Place carrots in a medium saucepan, and cover with water.
      Bring to a boil. Reduce heat, and simmer until carrots are
      tender, about 20 minutes. Drain, reserving cooking liquid.

    2. Puree carrots in a blender or with a potato masher, adding
      cooking liquid as needed, until thinned but still chunky. Stir
      in salt, and season with pepper.

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