Carrot Purée with Kalamata Olives

Carrot Purée with Kalamata Olives
Photo by Romulo Yanes


  • 2 tablespoons unsalted butter
  • ½ cup low-sodium chicken broth
  • 2 garlic cloves
  • 2 pounds carrots
  • ½ cup pitted Kalamata or other brine-cured black olives

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 ...

View full recipe at Epicurious


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