An easy carrot puree that can be made in advance and used in pastas, soups, and risottos.
- 1 pound carrots
- 3 to 4 cloves garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Broth or water, for thinning
- 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.
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.
Alternatively: braise the carrots instead of roasted. Slice and place in a pan. Add enough water to come halfway up the carrots. Cover with a lid and cook until the carrots are tender. Drain/reserve the water then puree.