Carrot Puree With Hazelnut Tapenade Recipes

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SPICED CARROT PUREE



Spiced Carrot Puree image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 carrots, cut into 1-inch lengths
2 Yukon gold potatoes, cut into sixths
Kosher salt
1 cinnamon stick
1 clove garlic, smashed
1/2 stick (4 tablespoons) butter
1 1/2 teaspoons cumin seeds, toasted and ground
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper

Steps:

  • Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.
  • Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.
  • Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.

CARROT PURéE



Carrot Purée image

An easy Carrot Purée recipe.

Categories     Milk/Cream     Garlic     Vegetable     Side     Thanksgiving     Quick & Easy     Carrot     Winter     Gourmet

Yield Makes 2 servings (about 2/3 cup)

Number Of Ingredients 6

1/2 lb carrots (3 medium), halved lengthwise and cut into 1/2-inch pieces
1 small garlic clove
1/3 cup low-sodium chicken broth
1/4 teaspoon salt
2 tablespoons heavy cream
1 teaspoon unsalted butter

Steps:

  • Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Purée mixture with cream and butter in a food processor until smooth.

CARROT PUREE



Carrot Puree image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

6 large carrots
1/2 cup creamy yogurt, drained
3 cloves garlic, pureed with salt
1 lemon
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon chopped fresh mint, for garnish

Steps:

  • Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.
  • Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.
  • Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.

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  • In a medium saucepan, place carrots, water, butter, and salt. Cook over high heat just until it starts to boil. Reduce the heat to low, cover, and continue to cook until the carrots are tender and soft - about 20 minutes. Make sure to cover the carrots because we don’t want all the water to evaporate. Remember, there’s butter and salt in the water and that is flavor.
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  • Blend until smooth. If you need more liquid to get it going, add the remaining cooking liquid. Taste and season with salt. Add more lemon juice to your taste. You'll find a difference in acidity between bottled lemon juice and fresh lemon.


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