CARROT COCONUT PURéE
The ultimate baby/toddler comfort food: carrot coconut purée.
Provided by Croque-Maman
Categories Side Dish
Time 30m
Number Of Ingredients 2
Steps:
- Clean, peel and chop the carrots.
- Boil or steam the carrots for 15 to 20 minutes until very tender. Drain well.
- Place the carrots in a blender, add the coconut milk and puree until very smooth.
PURéE DE CAROTTES - MASHED CARROTS WITH COCONUT MILK
The full name of this recipe is "Purée de carottes parfumée à la coriandre et au lait de coco" (Coriander-flavored Mashed Carrots with Coconut Milk.) This can be used as a side dish, a one bowl snack or even baby food. This recipe is from latartinegourmande.com
Provided by ThatSouthernBelle
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the vegetables and a few coriander leaves in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cover and cook until tender, about 20 minutes (or less depending on the size of the vegetable pieces).
- Drain and transfer to a food mill. Puree the vegetables.
- Heat the coconut milk and add to the mashed carrots with 2 tablespoons olive oil.
- Serve warm with a dash of fleur de sel, freshly chopped coriander and cracked red peppercorn.
Nutrition Facts : Calories 139.1, Fat 7.4, SaturatedFat 3, Sodium 62.6, Carbohydrate 17.7, Fiber 3.2, Sugar 4.3, Protein 1.9
CREME DE CAROTTE
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large saucepan or casserole set over medium high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt. Bring to a boil and simmer, covered, for 15 to 20 minutes, or until carrots are tender. In a food processor or blender puree the soup in batches and return to pan. Reheat until hot, stir in the dill, and garnish with the yogurt.
ROASTED CARROT PUREE
Steps:
- Heat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, cinnamon, salt and pepper. Roast the carrots, stirring occasionally until tender and browned, about 25 minutes. In a food processor puree the carrots with the butter, milk, and lemon juice.
CARROT PURéE
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
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
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 AND HARISSA PUREE
From "Made in Morocco" - this is so great, you can serve it cold as a dip or (as I prefer) hot as a veggie side dish. Easy and very delicious!
Provided by currybunny
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Cook carrots in boiling salted water until tender. Drain well and while still warm process with garlic in a food processor, adding oil to work into a smooth and creamy paste.
- Add harissa and process to blend. Season with salt and pepper to taste.
Nutrition Facts : Calories 381.4, Fat 36.3, SaturatedFat 5, Sodium 100.6, Carbohydrate 14.8, Fiber 4.1, Sugar 6.6, Protein 1.5
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
COMPANY MASHED CARROTS
Although I call these "company carrots," I'll often serve them on a weeknight to my family. No matter who's eating it, the fast, easy dish is always a favorite. -Cynthia Hanus-Beard, Tamarac, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan., Mash carrots with remaining ingredients by hand or puree in a food processor until blended.
Nutrition Facts :
CARROT AND POTATO PURéE
Categories Milk/Cream Food Processor Potato Vegetable Side Quick & Easy Carrot Winter Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.
- While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.
- Transfer cooked carrots with a slotted spoon to a food processor. Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.
- While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.
- Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.
CARROT PURéE
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.
Provided by Martha Rose Shulman
Categories appetizer
Time 20m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Steam the carrots above 1 inch of boiling water for 15 minutes or until soft. Remove from the heat and transfer to a food processor fitted with a steel blade.
- Pulse the carrots in the food processor and scrape down the sides of the bowl. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice. Process until the carrots are pureed. Stop the machine and scrape down the sides of the bowl with a spatula. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated. Taste and adjust seasonings. Transfer to a serving bowl or platter.
- If using the seasoned yogurt, combine all of the ingredients and mix together well. Make a well in the middle of the carrots and spoon in the yogurt.
- Serve the carrot puree with pita triangles, croutons, or crudités.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 10 grams
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