Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

You'd never know there's only a tablespoon of butter in this velvety, spiced puree. Make it up to three days ahead.

Recipe by Southern Living April 2014

Gallery

Credit: Helen Norman; Styling: Carrie Purcell

Recipe Summary test

hands-on:
25 mins
total:
55 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring carrots and milk to a boil in a medium saucepan over medium heat. Reduce heat to low, and stir in sugar and next 3 ingredients. Simmer, stirring often, 25 minutes or until carrots are tender.

    Advertisement
  • Transfer mixture to a blender, reserving 1/2 cup cooking liquid. Add butter and orange zest to carrot mixture, and process until smooth, stopping to scrape down sides as needed. Add reserved cooking liquid, if necessary, 1 Tbsp. at a time, and process to desired consistency. Serve immediately or chilled. Refrigerate in an airtight container up to 3 days.

  • Note: Organic milk may curdle while simmering. Don't worry, it will smooth out when processed in the blender.

Advertisement