CARROT PUREE
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 3
Steps:
- Place carrots in a medium saucepan, and cover with water.Bring to a boil. Reduce heat, and simmer until carrots aretender, about 20 minutes. Drain, reserving cooking liquid.
- Puree carrots in a blender or with a potato masher, addingcooking liquid as needed, until thinned but still chunky. Stirin salt, and season with pepper.
CARROT PUREE
Carrots pair beautifully with anything from roasted meat to grilled fish. Cook the carrots fully to ensure a velvety smooth puree. -Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender., Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.
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
SWEET CARROT PURéE
Have something a little different on the side of your roast this week
Provided by Silvana Franco
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
- Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.
Nutrition Facts : Calories 114 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19.1 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 1.6 grams protein, Sodium 0.16 milligram of sodium
PARSNIP AND CARROT PUREE
Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.
Provided by Always Cooking Up Something
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
- Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g
PURéED CARROT
Provided by Mark Bittman
Time 30m
Number Of Ingredients 5
Steps:
- Sauté 1 1/2 pounds trimmed and chopped carrot and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes
- Add 5 cups stock or water; boil, cover, lower the heat and simmer until carrot is tender, about 15 minutes.
- Cool slightly, purée and refrigerate.
- Garnish: Chopped parsley.
CARROTS WITH ALMOND PURéE
Steal chef Sean Rembold's restaurant move: Use one ingredient-carrots-two ways.
Provided by Sean Rembold
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes. Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool. Pulse almonds until finely chopped. With motor running, slowly add cooking oil, vinegar, sugar, and 1/4 cup water and process, adding water as needed, until just thinner than peanut butter; season with salt.
- Bring vinegar, sugar, coriander, salt, and red pepper flakes to a boil in a small saucepan; reduce heat and simmer, stirring, until sugar is dissolved, about 3 minutes. Add carrots and let cool.
- Heat oil in a large skillet over medium-high heat. Add carrots; cook, turning often, until golden and tender, 5-8 minutes. Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes. Season with salt and pepper.
- Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds.
COOL CARROT PUREE
This cheerfully colored soup can be the centerpiece of a summer meal, served with crusty bread or sandwiches and a bountiful salad.
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden.
- Add the water with bouillon cubes, carrots, potato, and tomatoes. Stir in the bay leaves and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes. Allow the soup to cool to room temperature. Discard the bay leaves.
- Transfer the solid ingredients to a food processor, in batches if necessary, and process until smoothly pureed. Return to the soup pot. Or insert an immersion blender into the pot and process until smoothly pureed.
- Steam the broccoli in a large saucepan with about an inch of water until bright green and tender-crisp. Drain in a colander and rinse briefly with cool water. Stir the broccoli into the soup.
- Add enough rice milk to give the soup a slightly thick consistency. Stir in the dill, then season with salt and pepper. Let the soup cool to room temperature, then refrigerate until chilled. Garnish each serving with a dollop of sour cream, if desired, and a sprinkling of dill.
- Per serving:
- Calories: 172
- Total fat: 6g
- Protein: 4g
- Fiber: 5g
- Carbohydrate: 28g
- Cholesterol: 0mg
- Sodium: 110mg
ROASTED-CARROT-AND-TURNIP PUREE
Provided by Molly O'Neill
Categories dinner, easy, side dish
Time 1h
Yield Four servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place the carrots and turnips in a roasting pan. Roast until vegetables are very tender, stirring frequently, about 1 hour. Place the carrots and turnips in a food processor with the chicken broth.
- Process until smooth, stopping several times to scrape down sides of bowl. (The puree will have a slightly rough texture.) Add salt and pepper to taste. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 781 milligrams, Sugar 13 grams
WILD RICE ROSTI WITH CARROT AND ORANGE PUREE
Do not omit or change the walnut oil. This is one time oil plays a taste factor and not just a grease factor.
Provided by That is Dr House to
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the carrots in a pan and cover with cold water then add 2 pieces of orange rind. Bring to a boil and cook for 10 minutes or until tender. Drain well. Discard the peel.
- Pure mix in blender with 4 tbsp Orange Juice. Return to pan to heat.
- Place wild rice in clean pan and cover with water. Bring to a boil and cook for 30 to 40 minutes, until the rice is just starting to split but still crunchy. Drain.
- Scrub the potatoes and place in pan with cold water. Bring to a boil and cook 10 to 15 minutes or until just tender. Drain well, cool slightly. When cool peel and grate coarsely into large bowl. Add cooked rice.
- Heat 2 tbsp of the oil in non stick fry pan then add mustard seeds. When they start to pop add onion. Cook gently for 5 minutes or until softened. Add rice mix with thyme and mix well. Season to taste.
- Heat the rest of the oil in fry pan and add potato mix. press down well and cook for 10 minutes or until golden brown. cover pan with plate and flip over. then slide rosti back into pan for 10 more minutes to cook other side.
- Reheat the puree and serve.
Nutrition Facts : Calories 276.2, Fat 7.5, SaturatedFat 0.7, Sodium 51.8, Carbohydrate 48.4, Fiber 7.5, Sugar 5, Protein 6.3
EGYPTIAN SPICED CARROT PUREE
The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut. The carrot dish here is traditionally eaten by first dipping bread in oil and then in the dukka before spooning the puree on top. It's typical of North Africa's qimia--a version of tapas or meze. Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops. If you cant find it, i have read that you can sub chili garlic paste or other hot sauce, but I bet the harissa is much better. MAKE AHEAD: The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature.
Provided by NcMysteryShopper
Categories Coconut
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 4 minutes. Transfer to a work surface to cool, then finely chop. Add the coriander and cumin seeds to the skillet and toast, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind. In a medium bowl, mix the ground almonds with the spices.
- Add the sesame seeds to the skillet and toast over moderate heat, stirring, until golden, about 1 1/2 minutes. Transfer the sesame seeds to the spice grinder. Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute. Transfer to the grinder and let cool completely. Grind the sesame seeds and coconut to a coarse powder. Add to the almond-spice mixture and season with 1/2 teaspoon each of salt and pepper.
- In a large saucepan, cover the carrots with water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry thoroughly. Remove from the heat and coarsely mash the carrots with a fork. Stir in the 6 tablespoons of olive oil, the vinegar, harissa, ground cumin and ginger. Season with salt and pepper. Transfer the carrot puree to a bowl and serve with torn pita, olive oil and the spice mix.
Nutrition Facts : Calories 207.4, Fat 16.4, SaturatedFat 3.4, Sodium 85.1, Carbohydrate 15.2, Fiber 5.6, Sugar 5.6, Protein 3.3
More about "cool carrot puree recipes"
CARROT PURéE: A HEALTHY SECRET INGREDIENT - YVONNE …
From myhalalkitchen.com
Reviews 5Estimated Reading Time 2 mins
HOW TO PURéE CARROTS: 7 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Estimated Reading Time 3 mins
CARROTS FOR BABY: A STAGE 1 PUREE | THE PICKY EATER
From pickyeaterblog.com
CARROT PUREE - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
ALL NATURAL CARROT SOAP RECIPE WITH REAL CARROTS
From lovelygreens.com
HOW TO MAKE CARROT PUREE FOR BABIES - PARENTS
From parents.com
HOW TO MAKE CARROT BABY FOOD (CARROT PUREE) - EATING …
From eatingbirdfood.com
CARROT PUREE RECIPE FOR BABY (STAGE ONE) - BABY FOODE
From babyfoode.com
PICKLED AND SAUTéED CARROTS WITH ALMOND PURéE RECIPE …
From bonappetit.com
CARROT PUREE RECIPE - FIRST FOOD FOR BABIES - ARCHANA'S …
From archanaskitchen.com
20 RECIPE IDEAS FOR LEFTOVER CARROTS | LIVE BETTER | THE …
From theguardian.com
VICHY CARROT PUREE RECIPE - FLORENCE DANIEL MARZOTTO | FOOD & WINE
From foodandwine.com
ROASTED CARROTS WITH BEET PURéE AND BROWNED BUTTER
From tamingofthespoon.com
CARROT PUREE FOR BABIES | STEAMED CARROT PUREE - SHARMIS PASSIONS
From sharmispassions.com
CARROT & CAULIFLOWER PUREE | WEELICIOUS
From weelicious.com
RECIPES ORANGE CARROT PURéE | SOSCUISINE
From soscuisine.com
INDEPENDENCE DAY 2022: TRICOLOUR RECIPES TO TRY ON THIS DAY
From hindustantimes.com
FAVORITE CARROT BABY FOOD (PUREE AND BLW) - YUMMY TODDLER FOOD
From yummytoddlerfood.com
CARROT DELIGHT RECIPE | SOFT & TENDER CARROT BARFI | CARROT SWEET RECIPES
From hebbarskitchen.com
SIMPLE CARROT AND PARSNIP PUREE RECIPE - GLOW KITCHEN
From glowkitchen.com
ROASTED CARROT & TURMERIC PURéE - EAT LOVE NAMASTE
From eatlovenamaste.com
CARROT PUREE | POTATOES, VEGETABLES, DAIRY RECIPE | NO RECIPE …
From noreciperequired.com
CARROT PUREE - FULLFORLIFE
From fullforlife.com
RECIPE FOR CARROT PUREE (MASHED CARROTS) | FOOD
From food.amerikanki.com
RECIPES FOR SOFT & PUREED FOODS | ONCOLINK
From oncolink.org
CARROT PUREE - RECIPES - COOKS.COM
From cooks.com
THE BEST CARROT CAKE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CURRIED CARROT PUREE | WILLIAMS SONOMA
From williams-sonoma.com
HOW TO COOK CARROT PUREE WITH MASCARPONE AND CINNAMON
From thisnutrition.com
SPICY CARROT PUREE | READ & BE WELL | CANYON RANCH
From canyonranch.com
CARROT PUREE RECIPE: HOW TO MAKE IT - PREPROD.TASTEOFHOME.COM
From preprod.tasteofhome.com
CARROT LOVER'S CAKE FROSTED WITH BUTTERCREAM CHEESE FROSTING
From sugarologie.com
ROASTED CARROT PURéE | SAVEUR
From saveur.com
TURKEY, CARROT AND APRICOT PUREE - HAPPYFAMILYORGANICS.COM
From happyfamilyorganics.com
ROASTED CARROTS AND FENNEL PUREE - I'D RATHER BE A CHEF
From idratherbeachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love