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Roasted Corn Puree
sauces

Roasted Corn Puree

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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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