Carrot Puree w Kalamata Olives Serves 4

Cover carrots and garlic w salted water by 1 inch in a 2- to 3-quart saucepan and boil, partially covered, until tender, about 15 min. Drain well in a colander, then puree carrots and garlic in blender or food processor w butter and broth until very smooth. Transfer to saucepan and add olives, then cook over low heat, stirring frequently, just until hot.

Carrots 2 lb sliced to 1/4″
Garlic 2 cloves
Butter 2 T unsalted
Stock 0.5 c chicken
Olives 0.5 c pitted Kalamata (2 oz) slices