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.
- 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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