Carrot and White Bean Purée
Carrot and White Bean Purée
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  • 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
  • Preparation
  • 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.
  • Description
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