Carrot Purée with Kalamata OlivesRomulo Yanes
Recipe information
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 2
Transfer purée to saucepan and add olives, then cook over low heat, stirring frequently, just until hot.
