Photo by John-K46
John-K46's Notes:
12 ounces young carrots, diced Ask a question about this ingredient
1 garlic clove, peeled Ask a question about this ingredient
1/2 cup chicken broth Ask a question about this ingredient
3 tablespoons heavy cream Ask a question about this ingredient
2 tablespoons butter, softened Ask a question about this ingredient
Simmer carrots, garlic, and broth in an uncovered saucepan until carrots are very tender, about 15 minutes.
Ask a question about this stepOff heat, using a stick blender, blend carrots with cream and butter until smooth.
Ask a question about this stepSeason with salt as needed, and serve at once.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
