Creamed Carrot Puree

A lovely vegetable side dish which we served alongside baked chicken. 

2 cups water
l lb. carrots, trimmed, cut into small chunks and you don’t even have to peel them
1 tsp. kosher salt

1/4 – 1/2 cup of the hot cooking water
2 Tbsp. butter
2 Tbsp. brown sugar (dark brown sugar, if possible)
1/2 cup half-n-half

Preheat your oven to 350 degrees, lightly grease a 2 quart baking dish; set aside.

Meanwhile, place water and carrot in a pot, set to boil, add salt then cover and simmer for about 25 minutes or until easiy pierced with a fork. Drain, saving the cooking water, and place the drained carrot in a food processor.  Take about 1/4 cup of the cooking water, place into processor and blend, adding more water – not too much, blend again then add the butter and sugar and process until smooth.  Empty into the baking dish, stir in half-n-half & bake uncovered for 30 minutes.

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