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- 2 pounds carrots, peeled and sliced
- 1/2 cup apricot nectar
- 1 cup chicken broth
- 2 garlic cloves, sliced
- 3 tablespoons grated orange rind
- 1/4 cup butter
- 3 tablespoons whipping cream
- 1/2 teaspoon salt
- Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until carrots are very tender.
- Process carrot mixture, in batches, in a food processor until smooth, stopping to scrape down sides as needed. Return mixture to saucepan; add butter, whipping cream, and salt. Cook over medium heat, stirring constantly, until warm.
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