Carrot Purée with Kalamata Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pound carrots, cut into 1/4-inch-thick slices |
2 garlic cloves |
2 tablespoons unsalted butter |
1/2 cup low-sodium chicken broth |
1/2 cup pitted kalamata or other brine-cured black olives (2 ounces), sliced |
Directions:
1. 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.
2. Transfer purée to saucepan and add olives, then cook over low heat, stirring frequently, just until hot.
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