Carrot-Horseradish Puree
2
Points®
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
Carrots
3 large, (1 1/2 pounds), very thinly sliced
2% reduced fat milk
1 Tbsp
Unsalted butter
1 Tbsp
Horseradish
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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