Carrot Puree With Thyme

Name: Carrot Puree With Thyme
Total time: 10 min
Yield: 10 servings
Ingredients: 3 pounds carrots; 18 scallions, white part only; 1 stick plus 2 tablespoons unsalted butter, or 10 tablespoons; Salt to taste, if desired; Freshly ground black pepper to taste; 3/4 teaspoon dried thyme, or 2 teaspoons fresh; 1 cup slivered toasted almonds

By Marian Burros

Total Time: 10 minutes
Rating: 4(5)
Comments: Read comments

Featured in: THE COMPLETE MEAL, SALMON TO FROZEN SOUFFLE

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Ingredients

Yield:10 servings

3pounds carrots
18scallions, white part only
1stick plus 2 tablespoons unsalted butter, or 10 tablespoons
Salt to taste, if desired
Freshly ground black pepper to taste
¾teaspoon dried thyme, or 2 teaspoons fresh
1cup slivered toasted almonds

Ingredient Substitution Guide

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Preparation

Step 1
Scrape carrots and cut into medium slices, or slice in a food processor. Cook in boiling salted water just until tender, 3 to 5 minutes, depending on thickness of slices. Drain and rinse under cold water to stop cooking.
Step 2
Using steel blade of food processor, combine carrots with scallions and butter. Process into a puree. Season with salt, pepper and thyme, to taste. Refrigerate if desired.
Step 3
To serve, heat thoroughly, thinning with milk if necessary. Place in serving dish and sprinkle with almonds.