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Carrot-Horseradish Puree

Total Time
40 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Here carrots are cooked until tender then whirled in a food processor until silky smooth. Butter adds a touch of creamy richness, while bottled horseradish gives it an unexpected note of heat. Serve this at your next Thanksgiving dinner.
Ingredients

uncooked carrot(s)

3 large, (1 1/2 pounds), very thinly sliced

2% reduced fat milk

1 Tbsp

regular butter

1 Tbsp

horseradish sauce

1 Tbsp

table salt

½ tsp, or to taste

black pepper

¼ tsp

Instructions

  1. Bring large saucepan of water to boil. Add carrots and return to boil. Reduce heat and simmer, covered, until carrots are very tender, about 15 minutes. Drain well.
  2. Combine carrots, milk, and butter in food processor and process until very smooth. Transfer to serving bowl and stir in horseradish, salt, and pepper.
  3. Per serving: about 1/2 cup

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