Pepper and Carrot Puree - The Paleo Foodie Cookbook
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Ingredients
  • 2 red bell peppers, halved and seeded
  • 1½ lbs carrots, peeled and chopped
  • 2 TBS balsamic vinegar
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ¼ cup butter
  • ½ tsp sweet paprika
  • 2 TBS cilantro
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place peppers on a baking sheet, cut-side down.
  3. Bake for 45 minutes or until peppers are blackened.
  4. Remove the skins.
  5. While the peppers are baking, place carrots in a large pot, cover with water and bring to a boil.
  6. Boil until carrots are soft, about 30-40 minutes.
  7. Drain carrots.
  8. Using an immersion blender, puree the peppers, carrots, balsamic vinegar, salt, pepper, butter, paprika and cilantro.
Recipe by Sustainable Dish at https://sustainabledish.com/sun-dried-tomato-and-fennel-braised-short-ribs-with-pepper-and-carrot-puree-the-paleo-foodie/