Roasted Corn Puree

Name: Roasted Corn Puree
Prep time: 10 min
Cook time: 20 min
Yield: 20
Cuisine: American,
Ingredients: 3 cups fresh or thawed frozen corn kernels; 1 medium carrot peeled and cut into chunks; 2 tsps olive oil; 1 1/2 cups chicken stock warmed; 2 tbsps honey; 1/2 tsp oregano leaves; 1/2 tsp sea salt grinder

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

Servings: 20 (2 tablespoons)

Ingredients

3 cups fresh or thawed frozen corn kernels
1 medium carrot, peeled and cut into chunks
2 teaspoons olive oil
1 1/2 cups chicken stock, warmed
2 tablespoons honey
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Sea Salt Grinder

KEY PRODUCTS

INSTRUCTIONS

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.