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
Ingredients 20 (2 tablespoons) Servings
- Step1
- 3 cups fresh or thawed frozen corn kernels
- 1 medium carrot, peeled and cut into chunks
- 2 teaspoons olive oil
- 1 1/2 cups chicken stock, warmed
- 2 tablespoons honey
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Sea Salt Grinder
KEY PRODUCTS
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.
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