Roasted Carrot Puree | Cooking Component
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
2 cups
Roasted Carrot Puree | Cooking Component
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An easy carrot puree that can be made in advance and used in pastas, soups, and risottos.
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Ingredients
- 1 pound carrot
- 3 to 4 cloves garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- broth for thinning, or water
Instructions
- Preheat oven to 425˚F.
- Cut the carrots into 1/2" thick slices and peel and roughly chop the garlic into big pieces. Place on a sheet tray and toss with the olive oil and salt. Bake until the carrots are tender and browning. Let carrots cool slightly.
- Place the carrots in a high-speed blender or food processor. Puree, adding a few tablespoons of liquid as needed, until the puree is smooth but still thick.
- Store in the refrigerator for up to five days.
Notes
- Tips & Tricks: Double or triple the batch of carrots. This puree freezes well and can be used within three months of freezing. I like to freeze in 1 cup batches.
- Double or triple the batch of carrots. This puree freezes well and can be used within three months of freezing. I like to freeze in 1 cup batches.
- Stock up: get the pantry ingredients you will need: carrots, garlic
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