Carrot Puree

Pink Horizon • January 18, 2016 • No Comments

 

Ingredients:

6 large carrots, peeled and quartered
4 T butter
1/4 C cream
nutmeg
salt

Directions:

Boil the carrots in salted water.
Drain, cool enough to put in the food processor.
Whip with butter and cream on high until smooth. Transfer into a pan and reheat.
Sprinkle with nutmeg.

Match made in Heaven:

Great side to chicken, mashed potatoes and gravy!

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Categories Vegetables
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