A creamy-luscious purée of carrots and cream, laced with fresh rosemary. This is a show-stopping side dish, one of my very favorites on A Veggie Venture. ~recipe & photo updated 2006 & 2011~
~such a favorite, republished 2012~
~more recently updated recipes~
2006 Original: Butter. Cream. Brown sugar. Ya gotta love what they do for vegetables, too. Here, they create an utterly delicious smooth-as-silk carrot puree that's sublime in its simplicity: sweet but not over the top-ly so, creamy but not tongue-thickening. It is smoother than mashed potatoes, so creates another texture for Thanksgiving tables. I'd also make it in a heartbeat as a creamy base for roasted pork or beautiful grilled chops.
2006: These oh-so-smooth carrots paired beautifully with a smoked ham for our Christmas dinner in 2006. The recipe is one of my very favorite recipes on A Veggie Venture. People really love these carrots!
2012: All these years later and Creamy Carrot Pureé still remains a favorite. It's rich but not over-the-top rich. People take one bite and say, "These are carrots? Wow."
Keep Reading ->>>
Hiç yorum yok:
Yorum Gönder