Carrot Shallot Puree Recipes
CARROT AND YAM PUREE
Provided by Giada De Laurentiis Bio & Top Recipes
Time 51m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
BUTTERNUT SQUASH-CARROT SOUP
Butternut squash and carrot soup--perfect for a winter's day.
Provided by Scott Pisani
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
- Puree soup with an immersion blender until smooth. Cook another 3 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 56.2 g, Cholesterol 6.1 mg, Fat 8.4 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 1204.7 mg, Sugar 22.5 g
CARROT CELERY ROOT PUREE
Steps:
- Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
- Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm.
- Cook's Note: This can be made the day before and slowly reheated.
More about "carrot shallot puree recipes"
SEARED SPICED FISH WITH CARROT PURéE | RICARDO
From ricardocuisine.com
- In a large pot, bring the chicken broth to a boil with the carrots, celery, shallot and garlic. Let simmer for 20 to 25 minutes, or until the carrots are tender.
- In a large dish, combine the paprika, garlic powder, sugar, celery salt and cayenne pepper. Press one side of each fillet into the spice mixture.
SILKY SMOOTH CARROT PUREE - THE GENETIC CHEF
From thegeneticchef.com
- 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.
- Once the carrots are soft and tender enough that you can mash with a fork, transfer them to a blender with a slotted spoon. There should be at least 3/4 cup of liquid left in the pan. Start with adding 1/2 cup of that to the blender along with 1 tablespoon of the lemon juice.
- 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.
ROASTED CARROT RAVIOLI IN THYME BROWN BUTTER RECIPE - FOODAL
CREAMY CARROT SOUP - RACHEL COOKS
From rachelcooks.com
VEGAN CARROT AND CARAWAY PUREE ON ROSEMARY SEA SALT …
From theveganlarder.com
CHICKEN LENTIL SOUP - COOKEDANDLOVED.COM
From cookedandloved.com
SEARED SEA BASS + CURRIED CARROT PUREE - MY THERAPIST …
From mytherapistcooks.com
ROASTED CARROT PUREE RECIPE - GERARD CRAFT - FOOD
From foodandwine.com
CARROT PUREE RECIPE - THE WASHINGTON POST
From washingtonpost.com
ROASTED CARROT SOUP WITH CRISPY SHALLOTS RECIPE | BON …
From bonappetit.com
CARROT PURéE RECIPE - JEREMY FOX - FOOD & WINE
From foodandwine.com
ROASTED CARROT PURéE - SAVEUR
From saveur.com
PUREE OF SWEET CARROT SOUP - HONEST COOKING
From honestcooking.com
VICHY CARROT PUREE RECIPE - FLORENCE DANIEL MARZOTTO - FOOD & WINE
From foodandwine.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HEARTY VEGETARIAN BOLOGNESE WITH THE BEST MEAT-LIKE TEXTURE …
From forkinthekitchen.com
ROOT VEGETABLE PUREE WITH SHALLOTS AND THYME
From mygourmetconnection.com
TOMATO MASCARPONE SOUP - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
ROASTED CARROT PUREE | COOKING COMPONENT - NATURALLY …
From naturallyella.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