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Carrot Puree

All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.

  • Prep:
  • Total Time:
  • Servings: 4
Carrot Puree

Source: Martha Stewart Living, December 2009


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


  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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