Carrot Puree Recipes

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SWEET CARROT PURéE



Sweet carrot purée image

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

large knob of butter
2 onions , thinly sliced
1 tbsp brown sugar
1kg carrot , sliced
bunch of parsley , finely chopped

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

CARROT AND YAM PUREE



Carrot and Yam Puree image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 51m

Yield 4 to 6 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
2 pounds carrots, peeled and thinly sliced
2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
4 cups low-sodium chicken broth
1/2 cup water

Steps:

  • In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.
  • Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

CARROT PUREE



Carrot Puree image

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

2 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
1 teaspoon coarse salt
Freshly ground pepper

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 PIE



Carrot Pie image

Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).

Provided by Laura

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
¾ cup sugar
2 cups chopped carrots
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
  • Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  • In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 33.7 g, Cholesterol 48.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 166.9 mg, Sugar 21.6 g

CARROT PURéE



Carrot Purée image

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

1 1/2 pounds carrots, peeled and sliced
1/2 teaspoon cumin seeds, lightly toasted and ground
3/4 teaspoon caraway seeds, ground
1/2 teaspoon Aleppo pepper or mild chili powder
Salt to taste
3 tablespoons extra virgin olive oil
1 to 2 tablespoons fresh lemon juice (to taste)
Salt to taste
1/2 cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt
1 to 3 garlic cloves, mashed to a puree with salt to taste in a mortar and pestle
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped mint

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

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.

PARSNIPS AND CARROT PUREE



Parsnips and Carrot Puree image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 10 - 14 servings

Number Of Ingredients 7

2 pounds carrots, peeled and cut into 1/2-inch chunks
2 1/2 pounds parsnips, peeled and cut into 1-inch chunks
1/2 cup cream
1/2 cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper to taste
1/8 teaspoon nutmeg, or to taste

Steps:

  • Cover carrots with lightly salted water in deep saucepan and bring to boil. Simmer about 3 minutes, then add parsnips. Simmer for 5 minutes more, or until both are cooked but not too soft.
  • Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
  • Transfer carrots and parsnips to a food mill and mash to a smooth consistency. Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture. Combine well over medium-low heat. Serve.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 449 milligrams, Sugar 9 grams, TransFat 0 grams

CARROT PUREE



Carrot Puree image

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

2 tablespoons olive oil
2 pounds carrots, peeled and chopped
2 shallots, chopped
4 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper

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 RUTABAGA PUREE



Carrot and Rutabaga Puree image

This is one of my daughter's favorite foods. Carrot and rutabaga really complement each other's flavors. If I double this, I try to buy small rutabagas because they are easier to cut into chunks. I have had this recipe for many years and I believe it came from either Gourmet or Bon Appetit. I am just guessing on the preparation time.

Provided by Barbaras cooking ag

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs carrots, peeled and cut into 1 inch pieces
1 lb rutabaga, peeled and cut into 1 inch pieces
3 tablespoons softened butter
1 pinch sugar
salt and pepper

Steps:

  • In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
  • Drain and mash by hand or in a food processor until coarse.
  • Blend in butter, a pinch of sugar and salt and pepper to taste.
  • Serve warm.

Nutrition Facts : Calories 142.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 160.7, Carbohydrate 21.1, Fiber 5.6, Sugar 11.4, Protein 2.5

CARROT PUREE



Carrot Puree image

How to make Carrot Puree

Provided by Saneev Kapoor

Categories     Main - Course - Vegetarian

Yield serve4

Number Of Ingredients 1

Carrot,

Steps:

  • Scrape or peel the carrot, then slice. Put the carrot into a saucepan with two tablespoons water. Bring to a boil and cook for ten to fifteen minutes.

Nutrition Facts : Calories 58 calories, Carbohydrate 12.7 carbohydrates, Protein 1.1 proteins, Fat 0.2 fats, Fiber Fiber- 5.3gm fibers

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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