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Carrot Puree

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Carrot Puree

Carrot Puree

Carrot Puree could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. For 65 cents per serving, you get a side dish that serves 4. One serving contains 169 calories, 3g of protein, and 8g of fat. From preparation to the plate, this recipe takes around 1 hour. This recipe from Taste of Home requires salt, thyme leaves, garlic cloves, and shallots.

Instructions

1
In a Dutch oven, heat oil over medium heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Dutch OvenDutch Oven
2
Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer.
Ingredients you will need
ShallotShallot
CarrotCarrot
GarlicGarlic
ThymeThyme
3
Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender.
Ingredients you will need
CarrotCarrot
WaterWater
4
Drain; cool slightly.
5
Place carrot mixture, salt and pepper in a food processor; process until smooth.
Ingredients you will need
Salt And PepperSalt And Pepper
CarrotCarrot
Equipment you will use
Food ProcessorFood Processor
DifficultyHard
Ready In1 h
Servings4
Health Score34
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimalWhole 30
Dish TypesSide Dish
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