Cool Carrot Puree Recipes

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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 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.

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.

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.

COOL CARROT PUREE



Cool Carrot Puree image

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

2 tablespoons olive oil
2 large onions, chopped
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
1 pound carrots, peeled and finely diced
1 large potato, peeled and finely diced
2 large ripe tomatoes, chopped
2 bay leaves
2 teaspoons salt-free seasoning (see page 4 for brands)
1 large broccoli crown, finely chopped
1 1/2 cups rice milk, more or less as needed
1/4 cup minced fresh dill, to taste, plus extra for garnish
Salt and freshly ground pepper to taste
Vegan Sour Cream (page 7) for garnish, optional

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

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