Roasted Carrot Puree | Cooking Component
An easy carrot puree that can be made in advance and used in pastas, soups, and risottos.
Servings 2 cups
Ingredients
- 1 pound carrots
- 3 to 4 cloves garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Broth or water for thinning
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.