Roasted Corn Puree

The perfect accompaniment to pork tenderloin, shrimp and other proteins, this easy vegetable puree is made from roasted corn, carrots and chicken stock. Photo Credit: Julie Gransee of Lovely Little Kitchen.

Serves: 20
Serving Size: 2 tablespoons
10 mins Prep time 20 mins Cook time
10 mins Prep time
20 mins Cook time
  • Preheat oven to 425°F. Toss corn, carrots and oil in medium bowl. Spread on large baking sheet.

  • Roast 20 minutes or until vegetables are golden brown and tender.

  • Place roasted vegetables in blender container with remaining ingredients; cover. Blend on high speed until smooth. Keep warm.

Nutrition information

(Amount per serving)

  • 37Calories: 37Cholesterol: 0mg
  • Sodium: 87mgProtein: 1g
  • Total Fat: 1gSaturated Fat: 0g
  • Fiber: 1gCarbohydrate: 6g