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.
3 large, (1 1/2 pounds), very thinly sliced
2% reduced fat milk
½ tsp, or to taste
- 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.
- Combine carrots, milk, and butter in food processor and process until very smooth. Transfer to serving bowl and stir in horseradish, salt, and pepper.
- Per serving: about 1/2 cup