sauces

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.
10m
PREP TIME
20m
COOK TIME
37
CALORIES
7
INGREDIENTS

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Ingredients 20 (2 tablespoons) Servings

  • 3 cups fresh or thawed frozen corn kernels
  • 1 medium carrot, peeled and cut into chunks
  • 2 teaspoons olive oil
  • 1 1/2 cups Kitchen Basics® All Natural Original Chicken Stock, warmed
  • 2 tablespoons honey
  • 1/2 teaspoon
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt

INSTRUCTIONS

  • 1 Preheat oven to 425°F. Toss corn, carrots and oil in medium bowl. Spread on large baking sheet.
  • 2 Roast 20 minutes or until vegetables are golden brown and tender.
  • 3 Place roasted vegetables in blender container with remaining ingredients; cover. Blend on high speed until smooth. Keep warm.

NUTRITION INFORMATION

(per Serving)

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