PUREED CARROTS RECIPES RECIPES

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CARROT PUREE RECIPE | MARTHA STEWART



Carrot Puree Recipe | Martha Stewart 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     Gluten-Free Recipes

Total Time 35 minutes

Prep Time 10 minutes

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 PURÉE RECIPE - NYT COOKING



Carrot Purée Recipe - NYT Cooking 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

Total Time 20 minutes

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//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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