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.
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.