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Roasted Corn Puree
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® Original Chicken Stock, warmed
  • 2 tablespoons honey
  • 1/2 teaspoon
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt

Key Products

Kitchen Basics® Original Chicken Stock
Kitchen Basics® Original Chicken Stock

Instructions

  • 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 (per Serving)

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