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!