Carrot Puree
I love a well-made dish of mashed potatoes, filled with good fresh butter and cream. Of course, my long term health, could do without a bit of that butter and cream, and so I love dishes, like this carrot puree, that can give as much (albeit slightly different) satisfaction with a bit healthier spin. This recipe for carrot puree can easily be modified to just about any similar vegetable, and once you master it, can easily swap out celery root, parsnip, cauliflower….a ton of other veggies. A side benefit is the absolutely beautiful color the puree brings to the plate, which I guarantee will impress your friends. Hope you enjoy it!
Recipe Overview and Keys to Success
To make the best carrot puree, just make sure to do these few things:
- You can certainly use 100% carrots in this recipe, but I find that flavor a bit too strong, and some potato helps to balance out the flavors.
- Seasoning is very important. Most root vegetables, can use a good amount of salt and pepper, and these carrots are no exception. So make sure you season, taste and then reason
- Cook your carrots and potatoes thoroughly and to the same doneness. They may cook at different rates, so while I cook them together, unless you’re comfortable, it may be best to cook them separately, and then combine them in the food processor. You also need to make sure that they are tender going in, or they won’t puree smoothly
- You do need some fat in the puree to give it a smooth, silky texture. I’ve used cream and butter, but if you're averse to those, you can use a good olive oil
- Don’t over blend the puree. Use pulses and just get the puree smooth, if you go too long, it may become gummy
RECIPE FOR CARROT PUREE
Ingredients for Carrot Puree (for 4)
- 2 large carrots, chopped into 1 inch pieces
- 1 small Yukon gold potato, chopped into 1 inch pieces
- 1 garlic clove minced
- 1 – 2 teaspoons of ginger minced
- 1/3 cup of cream
- 2 tablespoons butter
Making the Carrot Puree
- Cook the carrots and potatoes in boiling water until both are knife tender
- While they cook, mince the garlic and ginger
- Drain the carrots and potatoes, and add them to a food processor while still hot
- Add the garlic and ginger
- Add 2/3s of the cream and the butter, season with salt and pepper
- Pulse the food processor several times to combine everything, and continue with slightly longer pulses until pureed.
- Taste, and adjust the seasoning if needed; if dry you can add more cream or butter
I really love to serve this carrot puree with pork and with fowl like chicken and duck, but it will go well with just about anything.
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