Carrot Puree

Carrot Puree

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Credit: Richard Rosendale, CMC
Sizzle, Summer 2013

Ingredients

1 pint cream
Carrot trim
Ultratex, to taste
Salt, to taste

Instructions

Method: Thinly slice all excess carrot trims; simmer in pot with cream until tender. Season with salt. Blend in high-powered blender until silky smooth. Use ultratex, if necessary, to slightly thicken puree.

Sizzle - Summer 2013 Issue

Tags

Sauce/Dressing/Rub, Sizzle

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Association of Nutrition & Foodservice Professionals