Puree of Dilled Carrot

1 teaspoon chicken or vegetable stock
1 small onion
5 small carrots
1/3 cup skim milk
1/3 cup water
½ teaspoon dill
dash of nutmeg

Place the stock in small saucepan over low heat. Add the onions and cook, stirring
occasionally, until translucent. Add the carrots, milk, water, dill and nutmeg. Bring to a boil,
then reduce heat, cover and simmer until the carrots are tender.
Place the ingredients in a blender and process on low, then medium speed, until smooth.
Place in a serving bowl and garnish with dill, if desired.

 

Posted in Maud's Garden, Recipes |