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Sometimes I post things that make me think, What are you doing? They will think you have lost your mind! And then I remember that everyone thinks that anyway…
Carrot puree is highly underrated in my opinion. It should rate right up there with mashed potatoes but for some reason it isn’t. Truth be told, I like it better than mashed potatoes. It’s rich, creamy, and flavorful and it can be cute on the plate if you spend a few minutes with it.
I know.. It is lame…But I think stuff like this is too cute.
I took about 1/2 cup of the puree per person and spent just a minute creating these cute carrots on the plate. I even added a little *dirt* to some of them…for those of us that like copious pepper.
The thing is that this is so easy it is almost embarrassing. Seriously embarrassing.
The puree is flavored with a bit of citrus and a bit of ginger. I like to add just a smidge of brown sugar to make it sweet. You can puree it to the consistency you like…leave a little texture or not as you please.
Cook the carrots or steam them until they are very soft. I like to cook them in water and save it for vegetable broth. The you just add them to the food processor with the rest of the ingredients and give it a whirrrrr…………… Shape the puree with tablespoons, like you were making quenelles and add a couple of sage leaves in the top.
If you are creating plated dishes for Easter, or just trying to get the kids to eat a few more carrots, this is a fun dish that is really a no brainer but tastes like a million bucks.
Recipe: Carrot Puree
Summary: sweet carrots mixed with ginger and citrus
Ingredients
- 3 pounds organic carrots, peeled and cut into coins
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1 tbs orange juice
- 1/2 stick unsalted butter
- 1 tbs grated fresh ginger
- pinch of cardamom
- pinch of salt
Instructions
- Simmer the carrots until very soft in a covered pan.
- Drain and spoon the carrots into the container of a food processor.
- Add the ginger, brown sugar, salt, cardamom and orange juice.
- Process until somewhat smooth.
- Add the butter and cream and process until desired texture is reached.
- Shape into a carrot shape on the plate and add a couple of sage or basil or chive leaves.
Quick Notes
You may want to add the cream little by little so that it doesn’t get too runny. Stop when the texture you want is reached. Some carrots will be higher in moisture than others and this will affect the texture.
Cooking time (duration): 20
Number of servings (yield): 8
Meal type: dinner
My rating:
| Nutrition Information: serving size 1/8 of rec Calories 154 Fat 7.6 Carbs 21.5 Fiber 4.9 Protein 1.8 |
Awesome, never thought of doing something like this, might have to try it!
Hope you like it.