CARROT PUREE RECIPE | MARTHA STEWART
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 Gluten-Free Recipes
Total Time 35 minutes
Prep Time 10 minutes
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 PURÉE RECIPE - NYT COOKING
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
Total Time 20 minutes
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//schema.org, Calories 216, UnsaturatedFatContent 12 grams, CarbohydrateContent 20 grams, FatContent 15 grams, FiberContent 5 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 528 milligrams, SugarContent 10 grams
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