Unlike standard pureed carrots, these are oven-roasted until caramelized, making them ideal modern comfort food.

The Food & Wine Test Kitchen
Recipe by Food & Wine January 2000

Gallery

Recipe Summary

Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Spread the oil on 2 large rimmed baking sheets. Arrange the carrots, cut side down, on the baking sheets. Rub a little of the oil over the carrots and season with salt and pepper. Bake for about 45 minutes, or until the carrots are very tender and browned on the bottom.

    Advertisement
  • In a large saucepan, heat the chicken stock with the honey. Add the carrots and, with a potato masher, mash the carrots coarsely. Season with salt and pepper and serve hot.

Advertisement
Advertisement