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Carrot-Coriander Puree

Carrot-Coriander Puree

This lightly sweetened side is a nice alternative to sweet potatoes.

Cooking Light NOVEMBER 2005

  • Yield: 12 servings (serving size: 1/3 cup)


  • 2 cups packaged refrigerated mashed potatoes (such as Simply Potatoes)
  • 2 1/4 cups chopped carrot
  • 1/4 cup 1% low-fat milk
  • 1 tablespoon butter
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon freshly ground black pepper


Heat potatoes according to package directions. Keep warm.

Cook carrot in boiling water 15 minutes or until tender. Drain. Place carrot, milk, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl occasionally. Combine potatoes and carrot mixture in a large bowl, stirring until well blended.

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 28%
  • Fat: 1.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 8.3g
  • Fiber: 1.3g
  • Cholesterol: 3mg
  • Iron: 0.2mg
  • Sodium: 215mg
  • Calcium: 20mg

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Carrot-Coriander Puree Recipe