Carrot and White Bean Purée
Carrot and White Bean Purée
Ingredients
- 6 carrots, peeled and sliced
- 6 cloves garlic, peeled
- 1 can (540 ml/19 oz) white kidney beans, rinsed and drained
- 2 tablespoons (30 ml) butter
- 1 pinch nutmeg
- Salt and pepper
Instructions
- Cook the carrots and garlic in boiling salted water until the carrots are tender, about 15 minutes. Drain.
- In a food processor, purée the carrots, garlic, beans and butter. Add the nutmeg. Adjust the seasoning. Serve as a side dish with Herb-Roasted Chicken.
Carrot and White Bean Purée