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
- Serves 4
- 2 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
- 1 teaspoon coarse salt
- Freshly ground pepper
- 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.
- 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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