Carrot Puree With Kalamata Olives - cooking recipe

Ingredients

2 lb. carrots, cut in 1/2-inch slices
2 peeled garlic cloves
2 Tbsp. butter
1/2 c. chicken broth (more if needed)
1/2 c. pitted, sliced kalamata olives

Preparation

Cook carrots and garlic in salted water until tender; drain well.
Make carrots into a smooth mixture with a masher or stick blender until smooth while adding butter and broth.
Add olives and cook over low heat just until warm.
Yield:
4 to 6 servings.