Gingered pureed carrots

Yield: 1 Servings

Measure Ingredient
1 pounds Carrots; peeled and chopped
1 small Potato (4 oz.); peeled and cut into 1 inch pieces
½ teaspoon Salt
⅛ teaspoon Freshly ground pepper
¼ cup Chicken broth or water
¼ cup Heavy or whipping cream
¼ teaspoon Freshly grated ginger

Bring 2 quarts water to boil in saucepot. Add carrots, potatoes and ½ teaspoon salt; cook until tender, 20 minutes. Drain. In food processor, combine cooked veg- etables, broth, cream, ginger and ⅛ tea- spoon pepper; process until smooth. (Can be mode ahead. Cover and refrigerate up to 24 hours. To reheat, transfer to shallow microwaveproof casserole, cover with wax paper and microwave on High 4 minutes.) Season to taste. Makes 21/2 cups.

Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@...> on Mar 28, 1998

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