Rosemary Mashed Carrots
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Vegetable
Yield: 4 servings
Ingredients
- carrots - 8, peeled and cut into chunks
- dried rosemary - 1 teaspoon
- Black pepper - to taste
- canned full-fat coconut milk - ¼ cup
Instructions
- Add the carrots to a small sauce pan and sprinkle on the rosemary and pepper.
- Steam with just a bit of water until the carrots are very tender and the water is completely evaporated.
- Place the carrots in a blender or food processor and pour in the coconut milk.
- Puree until completly smooth. Serve hot and enjoy!
Recipe by Create Delicious at https://createdelicious.com/tonights-supper-chicken-cordon-blue-and-rosemarry-carrot-puree/