Dilled Carrot Puree

Another recipe from the 5 ingredient 15 minute WW magazine was the Dilled Carrot Puree.  My grand sweetie just gobbled this stuff down!  It got thumbs up on flavor, but we all agree that we would have preferred it, texture wise, with it being a "mash" rather than a puree.  At only 88 calories, this was something I could eat without guilt. It did make a lot and so we had leftovers that got used in rather clever ways.  My mom slathered some across a tortilla, added some turkey meat and cabbage mix.  She's pretty clever at times!

Dilled Carrot Puree
adapted from best of weight watchers; 5 ingredients 15 minutes

1 cup cubed peeled russet potato

1 cup fat free, chicken broth

1/2 onion, diced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound baby carrots

1 1/2 teaspoons dried dill

Place everything but the dill into a 2 quart sauce pan and bring to a boil.  Reduce heat, cover and let cook until carrots and potatoes are tender, about 12 minutes.  remove from heat.

Add half the mixture into a blender ( I love using my vitamix !!!) and process until smooth and pour into a bowl; repeat with remaining mixture. Stir in dill and serve.  Like I mentioned earlier....I won't puree mine again just because texture wise it wasn't favored.  A good mash would work just as well.

Note:  Putting hot foods into a blender takes some precaution.  Be sure not to fill too high and cover the lid with a paper towel to prevent splatters.  Never start off on the highest power.... trust me, this is info from the experienced!