Carrot Puree With Thyme
- Total Time
- 10 minutes
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Ingredients
- 3pounds carrots
- 18scallions, white part only
- 1stick plus 2 tablespoons unsalted butter, or 10 tablespoons
- Salt to taste, if desired
- Freshly ground black pepper to taste
- ¾teaspoon dried thyme, or 2 teaspoons fresh
- 1cup slivered toasted almonds
Nutritional analysis per serving (10 servings)
249 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 5 grams protein; 441 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrape carrots and cut into medium slices, or slice in a food processor. Cook in boiling salted water just until tender, 3 to 5 minutes, depending on thickness of slices. Drain and rinse under cold water to stop cooking.
- Step 2
Using steel blade of food processor, combine carrots with scallions and butter. Process into a puree. Season with salt, pepper and thyme, to taste. Refrigerate if desired.
- Step 3
To serve, heat thoroughly, thinning with milk if necessary. Place in serving dish and sprinkle with almonds.
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