Corn, Carrot Puree
Pam spray, or 1/2 tsp oil, or 1/2 tsp broth
1 cup carrots, diced
2 cups onion, diced
1 tsp garlic
2 cobbs of corn, kernels off
1 tsp cumin
1 tsp chili powder
tt salt and pepper
1-2 cups of broth, chicken or vegetable
1. Saute the carrots until they start to become tender.
2. Add the onion and saute until they are translucent.
3. Add the garlic.
4. Add the roasted corn and broth.
5. Cook until the corn is tender.
6. Add seasonings.
7. Puree until smooth.
Tip: Roast the corn in the husk before you take it off the cobb. It gives the recipe a smokiness.