Carrot Purée with Kalamata Olives
Carrot Purée With Kalamata Olives is an easy dinner. Made with 2 lb. carrots, cut in 1/2-inch slices, 2 peeled garlic cloves, 2 tbsp. butter, 1/2 c. chicken broth (more if needed) and 1/2 c. pitted, sliced kalamata olives, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
👨🍳 Instructions
Cook carrots and garlic in salted water until tender; drain well.
Make carrots into a smooth mixture with a masher or stick blender until smooth while adding butter and broth.
Add olives and cook over low heat just until warm.
Yield
4 to 6 servings.
🍷 Perfect Pairings
Complete your meal with these
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