Carrot and Thyme Pureé – HmF – Virtual
Servings
3Serving size
1/3 cup
COOKING TIME
<30 minutes
Ingredients
| 1/2 tsp. Olive oil |
| 1/2 tsp. Unsalted butter |
| 2 medium Green onions (sliced thinly on the bias) |
| 1/2 lb Carrots, raw (peeled and diced) |
| 1 1/2 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1/8 tsp., leaves Dried thyme |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Gather all ingredients and equipment.
Heat saucepan over medium heat. Add oil and butter. Once butter is melted, add scallions and sauté until soft, about 2-3 minutes.
Add carrots, stock, thyme, salt and pepper and bring to a boil.
Once boiling, cover and cook for 10 minutes or until carrots are tender.
Once carrots are soft, drain in colander, reserving the cooking liquid.
Place carrots and scallions in blender or food processer and blend until smooth, adding reserved liquid 2 Tbsp at a time as needed.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This flavorful carrot and thyme puree is a easy substitution for mashed potatoes.