Carrot Purée with Kalamata Olives
- ½ cup pitted Kalamata or other brine-cured black olives
- 2 tablespoons unsalted butter
- ½ cup low-sodium chicken broth
- 2 pounds carrots
- 2 garlic cloves
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. Transfer purée to saucepan ...