Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.

Maureen Callahan
Recipe by Cooking Light November 2014

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Read the full recipe after the video.

Recipe Summary

hands-on:
12 mins
total:
48 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients; set aside.

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  • Place carrots in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain; place in a food processor. Add juice, butter, and salt; process until smooth. Add crème fraîche mixture; pulse to combine.

Nutrition Facts

96 calories; fat 5.2g; saturated fat 3.1g; mono fat 1.5g; poly fat 0.3g; protein 1g; carbohydrates 12g; fiber 3g; cholesterol 13mg; sodium 215mg; calcium 40mg.
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