Carrot Mango And Apple Puree Recipes
CARROT, MANGO AND APPLE PUREE
Provided by Tyler Florence
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 0
Steps:
- Peel 3 carrots. Cut 1 mango into chunks. Halve and core 2 Granny Smith or Rome apples. Arrange the fruits and vegetables on a parchment paper-lined baking sheet and roast in a 350 degrees F oven until tender, 20 to 25 minutes. Puree in a food processor until smooth. Let cool, then refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition Facts : Calories 97 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 33 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 1 grams, Sugar 19 grams
CARROT-APPLE SIDE DISH
Whenever this dish makes an appearance at a family gathering or church potluck, folks always comment on the interesting combination of carrots and apple. Then they ask for the recipe!-Martina Knowles, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.
Nutrition Facts : Calories 122 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 51mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.
CARROT AND POTATO PUREE
Provided by Pierre Franey
Categories dinner, easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off the ends of the carrots and scrape them. Cut carrots into 1-inch lengths.
- Peel potatoes and cut them into 2-inch cubes. Place carrots, potatoes and onions in a saucepan; add cold water to cover and salt to taste. Bring to a boil, and simmer for 20 minutes or until tender. Do not overcook, or they will be watery and mushy.
- Drain carrots and potatoes, and put through a food mill or potato ricer. Return to a clean saucepan.
- Add the white pepper and butter, and blend well with a wooden spatula. Place over heat, and add the warm milk and the chopped parsley or chives, beating rapidly with a wooden spoon. Serve immediately.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 6 grams, TransFat 0 grams
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