Roasted Carrot puree

I didn’t have her in my calendar, but Kerry came for dinner and luckily I had been roasting vegetables the night before with the intent to finish off the meal:

• 1 lb of carrots cut into 3″ lengths
• 1 Tbs olive oil for roasting
• 1 Tbs butter to saute
• ½ sweet onion, diced
• 1 large celery rib, finely diced
• 1 Tbs fresh ginger root, minced (I keep some in the freezer)
• 2 cups homemade broth (recipe coming soon)
• salt and pepper to taste

1. Heat the oven to 375F. Put the carrots in a baking dish in a single layer.  Drizzle with oil and toss to coat. Bake about 1 hour, stirring once. The will be tender and slightly brown when done.
2. Melt the better in a saucepan. Saute the onion (about 2-3 min), add celery and brown another 4-5 min.
3. Add carrots and broth. Bring to a boil, reduce to low heat and cover. Simmer about 45 min, or until the carrots are very soft.
4. Puree with a hand blender. Mine was like a thick paste.

I added this with 350g of ground chicken scramble fried with sweet onion (no additional spices were added because the puree was so sweet) and served roasted veggies on the side. It was good.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.