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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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)

47 Ratings
  • 5 star values: 9
  • 4 star values: 21
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
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!