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Carrot Puree

In place of heavy cream, a small amount of butter and reduced-fat sour cream -- so much tastier than fat-free! -- enrich this comforting accompaniment.

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


  • 2 pounds carrots, cut into 2-inch lengths
  • Coarse salt and ground pepper
  • 1 tablespoon butter
  • 1/4 cup reduced-fat sour cream


  1. Place carrots in a large saucepan. Fill with water to cover by 1 inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are very tender, 25 to 30 minutes.

  2. Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes, scraping down the sides of processor with a rubber spatula as needed. Serve.


Reviews (1)

  • suttonsbay1 17 Nov, 2012

    This carrot puree is so very good! It doesn't sound like it will be anything special, but it highlights the pure, wonderful flavor of sweet carrots. Try it!

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