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Epicurious
Gourmet

Carrot Purée with Kalamata Olives

3.5

(5)

Image may contain Bowl Food Dish and Meal
Carrot Purée with Kalamata OlivesRomulo Yanes

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 pound carrots, cut into 1/4-inch-thick slices
2 garlic cloves
2 tablespoons unsalted butter
1/2 cup low-sodium chicken broth
1/2 cup pitted Kalamata or other brine-cured black olives (2 ounces), sliced

Preparation

  1. Step 1

    Cover carrots and garlic with salted water by 1 inch in a 2- to 3-quart saucepan and boil, partially covered, until tender, about 15 minutes. Drain well in a colander, then purée carrots and garlic in a blender or food processor with butter and broth until very smooth.

    Step 2

    Transfer purée to saucepan and add olives, then cook over low heat, stirring frequently, just until hot.

TagsCarrotRoot VegetableVegetableGarlicOliveSideDinnerNut FreeGluten FreeKeto5 Ingredients or FewerEasySimmerFood ProcessorBlenderGourmet
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