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Carrot Dill Puree

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 39kcal

Ingredients

  • 2 cloves Garlic
  • 1 cup 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