Yield
MAKES ABOUT 1 1/2 CUPS

Cooking carrots can as much as double the amount of beta-carotene they provide.

How to Make It

Step 1

In a medium saucepan, cover the carrots with water and simmer over moderate heat until tender, about 20 minutes. Drain, reserving the liquid.

Step 2

In a skillet, sauté the shallot in the oil over moderately low heat until softened, about 7 minutes. Transfer to a food processor with the carrots and 1/3 cup of the cooking liquid and process until smooth. Transfer to a bowl, season with salt and nutmeg and serve.

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