Thursday, February 12, 2009

Roasted Carrot Puree

I have a hard time with this recipe...because I end up picking the roasted carrots off the pan little by little as they cook, and then I end up with less carrots than I need to feed myself and my husband. If you can restrain yourself, go for it. This NT recipe is simple but very good!

2 pounds carrots, cut into small rounds
1/4 c EVOO
3/4 c creme fraiche
1/2 t sea salt

Drizzle carrots with EVOO and bake at 400 degrees about an hour, or until browned and soft. (Don't let them burn!)

Put roasted carrots, cream, and salt in a food processor or blender and blend!


  1. Thats so funny - I do the same thing!

  2. Thenga Chutney- 1/2 coconut cut into 1" pieces, 1" ginger root, 4 clove garlic, 1 green chili, 2 T water,sea salt, 4 T yogurt, 1 small onion, 1 T oil, 1.2 ts black mustard seed, 6-7 curry leaves. Blend coconut thru water to smooth paste. Mix in yogurt and salt. Fry mustard and curry leaves. Add onion and saute. Stir into coconut.