Monday, March 28, 2011

Carrot Purée

Not too long ago, a family member had some painful dental work done and couldn't chew for a few days. Soups and puddings were on the menu at first, but there came a time when something with a fresher flavor was definitely necessary.

I had never made Carrot Purée before, and now I can't figure out why I never bothered. It's a comfort food! This is a very simple recipe but it's delicious. So far all my taste testers have gobbled it up, and I suspect it's going to be on the menu at my house frequently because we enjoy it so much.

The first time I made it, I cooked the carrots with a dash of ginger, but I really don't think it made a difference. If you're a ginger fan, you might try cooking them with a slice or two of fresh ginger.

In the interest of eating healthy, I was tempted to omit the butter, but that's what makes it smooth and soothing. This serves three normal people, or two piggies with a couple of dollops left for the next day.


Puréed Carrots

8 average size carrots
1/4 teaspoon ginger powder
2 tablespoons unsalted butter
2 teaspoons lemon juice
1/4 teaspoon nutmeg

Peel carrots and cut them into chunks. Bring to a boil and cook until easily pierced with a fork.

Preheat oven to 350.


Purée the cooked carrots with the butter, lemon juice, and nutmeg. (If you have the KitchenAid food processor, use the small bowl.)





Pour the puree into an oven to table serving bowl and bake for 30 minutes.




Serve as a side dish with almost anything!




Enjoy!

20 comments:

  1. This is somehow a lot less time-consuming that I'd have thought! We eat a lot of carrots here, but frequently uncooked (the baby carrot kind). This would be a great alternative for us (especially with the butter!)

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  2. Good stuff! I've been making a carrot soup recipe from an old (1970s?) Time-Life cookbook series, that I adore, both because it tastes good and it's so pretty.

    Have you ever noticed that if you puree familiar vegetables, they don't taste the same? Try it with green beens--you won't recognize them.

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  3. Thanks, Krista! We love carrots and my DH has just had some dental work done that has cut out anything crunchy in his diet for a while. This is timely and looks yummy. Glad you mentioned I could leave out the ginger. Ginger is a dealbreaker for him as a rule.

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  4. Curt and I had carrot puree served as a side at a fancy schmancy dinner once and we raved about it all the way home. I decided I'd try making it at home and I planned to look it up, but one thing led to another and I'd forgotten all about it until today. Thank you, Krista! Now I don't even have to search out a recipe! This is perfect!

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  5. Elizabeth, I like raw carrots, but I think Sheila is correct -- for some reason pureed vegetables seem different!

    Sheila, I hope you'll share the carrot soup recipe!

    MJ, what perfect timing! Leave out the ginger, it will be fine. Someone on Facebook asked if honey would be good. I haven't tried it, but a small amount might be very tasty.

    Julie, that's so funny. It was meant to be! I had no idea that pureed carrots would be so good.

    ~ Krista

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  6. Thank you! I lost a big chunk of tooth last night and the dentist doesn't know when he can get me in!

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  7. I'm a raw carrot girl, but I do like an elegant carrot puree and this looks fabulous! With honey, divine!!!

    I'm back from Left Coast Conference and I'll be posting photos on FB in just a few minutes.

    Best to all
    ~Averyfacebook
    AveryAames.com

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  8. Mmmm. Delish. I bet you could shake it up a bit by adding a little coconut milk and subbing a pinch of cardamom for the nutmeg?

    Must try.

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  9. I do a pea puree, now I have a need for carrots to try this.

    great post

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  10. After all the carrots, cauliflower and broccoli I pureed when our kids were small and I never thought to eat them ourselves!!
    Thanks!!

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  11. I love the idea of this. It will go with so many other veggie and meats, too. Thanks for the recipe, Krista!

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  12. Oh no, Cindy! I'm so sorry to hear that. These soft comforting carrots might be just the thing for you. Hope your dentist works you in soon!

    ~ Krista

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  13. Avery, I think you're right. There's something a little bit elegant about a puree. And this one is so easy!

    Wendy, I hope you'll try the coconut milk and cardamom and report back. This is such a basic recipe, I think we could do a lot of things with it!

    ~ Krista

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  14. Hi Dave! Have you put that pea puree recipe on your blog? I love peas!

    Nanc, I thought about the fact that it's almost baby food. Is that why it's so comforting?

    ~ Krista

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  15. Krista, I think you are right about the comfort factor!! The best part is that I won't have to wash the stains out of anyone's clothes!!! I'm going to try it with the ginger...and cardamon sounds wonderful!! Mr. Nanc just got some homemade maple syrup so I'll try that, too!!!
    Wonderful beginning to some great meals...Thanks!

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  16. Erika, carrots go with everything, don't they? Hope you like it as much as we do!

    ~ Krista

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  17. You're so welcome, Nanc. No stains and no bibs! Hope you enjoy it!

    ~ Krista

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  18. OMG >> I'm making your recipe this week!

    ~ Cleo

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  19. im 15 and un my family veggoes arebt quite enforced . the other night there was nothing in the fridge but carrots and i was starving. since i was left to my own devices i reaserched carrot puree and this was sooooo good thank you!

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