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Creamy Carrots With Rosemary and Thyme
[Vegan, Gluten-Free]

CM By: Celeste Meredith

Author Bio

Hello, I’m Celeste, a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome... Read More

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Carrot Recipes

Creamy Carrots With Rosemary and Thyme [Vegan, Gluten-Free]

Dairy Free

Such a simple and easy recipe, but the flavor is far from simple. The rosemary and thyme add complexity to the smooth and creamy texture of carrots. As this dish cooks, your home will be filled with the aroma of fresh herbs and roasted root veggies.

Ingredients You Need for Creamy Carrots With Rosemary and Thyme [Vegan, Gluten-Free]

1 pound baby carrots
2 medium Yukon gold potatoes, peeled and chopped
2-inch sprigs each of rosemary and thyme
3 tablespoons room temperature vegan butter
1/4 cup plain almond milk
1 tablespoon extra virgin olive oil
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Sea salt and pepper, to taste

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How to Prepare Creamy Carrots With Rosemary and Thyme [Vegan, Gluten-Free]

Place carrots, potatoes, and sprigs in large pot of cold water.
Bring to a boil and cook until tender.
While carrots cook, chop herbs and set aside.
Drain, remove sprigs and allow to cool 10 to 15 minutes.
Transfer to food processor, add vegan butter, milk, and oil.
Process until smooth, transfer to a large bowl, stir in herbs.
Season to taste with salt and pepper.
Transfer to serving dish, keep warm until ready to serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.