Carrot-and-Roasted-Red-Pepper Puree

Name: Carrot-and-Roasted-Red-Pepper Puree
Total time: 20 min
Yield: 4 servings
Ingredients: 6 medium-size carrots, peeled and cut into 1-inch rounds; 2 roasted red peppers, coarsely chopped; 2 teaspoons soft, unsalted butter or 4 teaspoons low-fat yogurt; 1/4 teaspoon ground mace; 1 1/2 teaspoons salt

By Molly O'Neill

Total Time: 20 minutes
Rating: 4(9)
Comments: Read comments

Featured in: FOOD; Romancing the Root

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

6medium-size carrots, peeled and cut into 1-inch rounds
2roasted red peppers, coarsely chopped
2teaspoons soft, unsalted butter or 4 teaspoons low-fat yogurt
¼teaspoon ground mace
1½teaspoons salt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the carrots in a medium-sized saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes. Drain well.
Step 2
Place the carrots in a food processor with the roasted red peppers. Process until smooth, stopping to scrape down the sides of the bowl. Add the butter or yogurt, mace and salt. Process until well combined. Divide among 4 plates and serve immediately.