| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Latimes3 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Carrots |
| 3 |
|
Garlic cloves |
| 1 |
tb |
Olive oil |
|
|
Salt and pepper |
| 1 |
|
Onion |
| 3 1/2 |
c |
Vegetable broth |
| 2 |
tb |
Whipping cream; optional |
| 1 |
ts |
Lemon juice -; (to 2 tspns) |
INSTRUCTIONS
Cut carrots into 1/2-inch-thick slices. Place on baking sheet with garlic
and toss with olive oil and salt and pepper to taste. Roast at 500 degrees
10 minutes. Cut onion into six wedges. Add to carrots and garlic and stir
to coat with oil. Roast until vegetables are very tender and slightly
charred, about 10 minutes. Put carrots, garlic and onion in blender with
vegetable broth and puree until smooth, adding more broth if needed, 1 to 2
minutes. Pour into saucepan and heat over medium heat, 1 to 2 minutes. Stir
in cream, if using, and lemon juice. Yields 4 servings.
Each serving: 131 calories; 1,010 mg sodium; 0 cholesterol; 5 grams fat; 22
grams carbohydrates; 2 grams protein; 1.93 grams fiber
Recipe Source: Los Angeles Times - 03-24-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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