Ingredients
- 2 cloves Garlic
- 1 cup Whole Baby Carrots
- 1 tbsp Butter
- 1 tsp Fresh dill or more if needed, plus more for garnish
Instructions
- Place the garlic in a 400 degree oven until soft and golden brown.
- In a saucepan over medium heat, cover the carrots with water and bring to a low boil until carrots are tender. Reserve 1/2 cup of the water.
- Place the carrots, garlic, butter, and dill in a blender. Blend until smooth (add a tablespoon of the reserved water as needed to smooth out; the consistency should be firm, not watery or runny). Season with salt and pepper to taste before serving.
- Garnish with dill.
Nutrition
Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 50mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4502IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Carrot Dill Puree
Ingredients
- 2 cloves Garlic
- 1 cup Whole Baby Carrots
- 1 tbsp Butter
- 1 tsp Fresh dill or more if needed, plus more for garnish
Instructions
- Place the garlic in a 400 degree oven until soft and golden brown.
- In a saucepan over medium heat, cover the carrots with water and bring to a low boil until carrots are tender. Reserve 1/2 cup of the water.
- Place the carrots, garlic, butter, and dill in a blender. Blend until smooth (add a tablespoon of the reserved water as needed to smooth out; the consistency should be firm, not watery or runny). Season with salt and pepper to taste before serving.
- Garnish with dill.
Nutrition
Calories: 39kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 50mgPotassium: 83mgFiber: 1gSugar: 2gVitamin A: 4502IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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