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Ingredients
3 pounds carrots
18 scallions, white part only
1 stick plus 2 tablespoons unsalted butter, or 10 tablespoons
Salt to taste, if desired
Freshly ground black pepper to taste
¾ teaspoon dried thyme, or 2 teaspoons fresh
1 cup slivered toasted almonds
Nutritional analysis per serving (10 servings)
18 grams carbs; 30 milligrams cholesterol; 249 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 6 grams fiber; 441 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrape carrots and cut into medium slices, or slice in a food processor. Cook in boiling salted water just until tender, 3 to 5 minutes, depending on thickness of slices. Drain and rinse under cold water to stop cooking.
- Step 2
Using steel blade of food processor, combine carrots with scallions and butter. Process into a puree. Season with salt, pepper and thyme, to taste. Refrigerate if desired.
- Step 3
To serve, heat thoroughly, thinning with milk if necessary. Place in serving dish and sprinkle with almonds.
Private Notes