Roasted Carrot Puree | Cooking Component

Steps

1. Preheat oven to 425˚F.
2. Cut the carrots into 1/2" thick slices and peel and roughly chop the garlic into big pieces. Place on a sheet tray and toss with the olive oil and salt. Bake until the carrots are tender and browning. Let carrots cool slightly.
3. Place the carrots in a high-speed blender or food processor. Puree, adding a few tablespoons of liquid as needed, until the puree is smooth but still thick.
4. Store in the refrigerator for up to five days.