Carrot Puree

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  • 3 medium carrots, halved lengthwise and cut into 1/2-inch pieces
  • 1 small clove garlic
  • 1/3 low-sodium chicken broth
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • 1 teaspoon unsalted butter


Simmer carrots, garlic, broth and salt in 1 to 2 quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Pur?e mixture with cream and butter in food processor until smooth.

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