I made a carrot puree with green garlic and fresh chicken stock {I always have a lot of this staple on hand in the pantry}.
You could also add more stock and eat it as a lowfat savory soup! Either way, it makes the mundane pantry staple a feast.
Carrot Puree
3 Tbsp. sweet cream butter
3 heads green garlic bulbs with stems, washed and cut into 1/4 inch pieces
1/4 tsp. sea salt
1/8 tsp. cracked black pepper
2-3 bunces carrots cut into 1/4 inch rounds, about 2 cups chopped
2 cups chicken stock
1/4 cup white wine
In saucepan, heat 2 Tbsp. butter over medium heat until melted. Add the garlic, salt and pepper to the pan and saute until soft, but not browned. Add the carrots, stock and wine and bring to a low boil. Simmer, covered, over med low heat until carrots are very tender, almost breaking apart {about 30-40 minutes}. Pour into a food processor and puree until smooth.
Taste for seasoning {will most likely need a pinch of salt}.
Add the remaining butter and process just until melted.
Keep warm until ready to serve. Garnish with chopped garlic chives.
Serve warm as a side dish with roasted rosemary chicken or add 2 cup broth and 1 cup cream to make a quick, savory soup.
Buon appetito!
copyright 2007 Alisa Barry
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