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Carrot Purée with Kalamata Olives Recipe

Carrot Purée with Kalamata Olives Recipe

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Ingredients

Count

Nutrition

387

Calories

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Ingredients:

Serving

2 lb carrots , cut into 1/4-inch-thick slices
2 garlic cloves
2 tbsp unsalted butter
1/2 cup low-sodium chicken broth
1/2 cup pitted kalamata or other brine-cured black olives (2 oz), sliced

Directions:

Cover carrots and garlic with salted water by 1 inch in a 2- to 3-quart saucepan and boil, partially covered, until tender, about 15 minutes. Drain well in a colander, then purée carrots and garlic in a blender or food processor with butter and broth until very smooth.
Transfer purée to saucepan and add olives, then cook over low heat, stirring frequently, just until hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	387.16 Kcal (1621 kJ)
Calories from fat	258.71 Kcal
		% Daily Value*
Total Fat	28.75g	44%
Cholesterol	67.24mg	22%
Sodium	166.49mg	7%
Potassium	759.12mg	16%
Total Carbs	24.42g	8%
Sugars	11.35g	45%
Dietary Fiber	6.83g	27%
Protein	10.59g	21%
Vitamin C	14.1mg	23%
Vitamin A	2.3mg	78%
Calcium	99.3mg	10%

Amount Per 100 g
Calories	138.51 Kcal (580 kJ)
Calories from fat	92.55 Kcal
		% Daily Value*
Total Fat	10.28g	44%
Cholesterol	24.06mg	22%
Sodium	59.56mg	7%
Potassium	271.57mg	16%
Total Carbs	8.73g	8%
Sugars	4.06g	45%
Dietary Fiber	2.44g	27%
Protein	3.79g	21%
Vitamin C	5mg	23%
Vitamin A	0.8mg	78%
Calcium	35.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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