INGREDIENTS
9 carrots cut into 1-inch (2.5 cm) (about 2 lbs / 1 kg in all)
1 onion, cut into pieces
2 c. to tab (30 ml) olive oil
1 c. to tab (15 mL) chopped fresh thyme or 1 tsp. tsp (5 mL) dried thyme
1/2 tsp. tsp (2 mL) salt
1/4 tsp. tsp (1 mL) freshly ground black pepper
1/2 cup (125 mL) reduced-salt chicken broth
PREPARATION
1. In a roasting pan, combine the carrots, onion, oil, thyme, salt and pepper. Bake in preheated oven at 425 ° F (220 ° C) for about 45 minutes or until carrots are tender.
2. In a food processor, puree the carrots and broth until mixture is smooth. (You can prepare the mashed potatoes in advance, let it cool and put it in an airtight container. It will keep for up to 2 days in the refrigerator. Heat at medium microwave for about 6 minutes.)
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