Pepper and Carrot Puree - The Paleo Foodie Cookbook
Author: Arsy Vartanian
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
Preheat the oven to 350 degrees.
Place peppers on a baking sheet, cut-side down.
Bake for 45 minutes or until peppers are blackened.
Remove the skins.
While the peppers are baking, place carrots in a large pot, cover with water and bring to a boil.
Boil until carrots are soft, about 30-40 minutes.
Drain carrots.
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/