Carrot Puree With Vanilla (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Veggie-sd | 4 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 1/2 | c | Thinly sliced onions |
| 1 | lb | Peeled carrots, thinly |
| sliced | ||
| Water | ||
| Vanilla extract | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Heat the butter in a saucepan. Add the onions and saute for 5 minutes or until the onions begin to turn golden. Add the carrots and 1/2 cup of water, cover and simmer for 15 to 20 minutes or until totally tender (if too much water evaporates, replace it so carrots and onions don't burn). Puree the mixture in a food processor with a drop of vanilla and season well to taste with salt and pepper. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6685 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 7753
Calories From Fat: 117
Total Fat: 13.4g
Cholesterol: 30.5mg
Sodium: 390.8mg
Potassium: 4301.7mg
Carbohydrates: 346.5g
Fiber: 3.6g
Sugar: 339.9g
Protein: 3g