Carrot Puree with Hazelnut Tapenade

Preparation

1. Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
2. Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
3. Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade.

Tips

To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Per serving: 195 calories; 8 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 28 g carbohydrates; 4 g protein; 5 g fiber; 504 mg sodium; 837 mg potassium

Nutrition Bonus: Vitamin A (337% daily value), Vitamin C (28% dv), Potassium (24% dv).

Exchanges: 1 starch, 2 vegetable, 1-1/2 fat

Contributed by: EatingWell.com