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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have not tried this recipe. I got this recipe from Martha Stewarts Everyday Food magazine. Ingredients:
2 lbs carrots, cut into 2-inch lengths |
coarse salt |
ground pepper |
1 tablespoon butter |
1/4 cup reduced-fat sour cream |
Directions:
1. Place carrots in a large saucepan. Fill with water; to cover by 1-inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are very tender, 25-30 minutes.
2. Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes, scraping down the sides of processor with a rubber spatula as needed. Serve.
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