sábado, 10 de abril de 2010
Carrot Puree Martha
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Prep: 10 minutes
Total: 35 minutes
* 2 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
* 1 teaspoon coarse salt
* Freshly ground pepper
1. Place carrots in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until carrots are tender, about 20 minutes. Drain, reserving cooking liquid.
2. Puree carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt, and season with pepper.
From Martha Stewart Living, December 2009