You'd never know there's only a tablespoon of butter in this velvety, spiced puree. Make it up to three days ahead.
2 pounds carrots, coarsely chopped (about 4 cups)
2 cups milk
2 tablespoons sugar
2 teaspoons grated fresh ginger or 1/2 tsp. ground ginger
1 teaspoon table salt
1/8 teaspoon ground cinnamon
1 tablespoon butter
1 teaspoon loosely packed orange zest
How to Make It
Bring carrots and milk to a boil in a medium saucepan over medium heat. Reduce heat to low, and stir in sugar and next 3 ingredients. Simmer, stirring often, 25 minutes or until carrots are tender.
Transfer mixture to a blender, reserving 1/2 cup cooking liquid. Add butter and orange zest to carrot mixture, and process until smooth, stopping to scrape down sides as needed. Add reserved cooking liquid, if necessary, 1 Tbsp. at a time, and process to desired consistency. Serve immediately or chilled. Refrigerate in an airtight container up to 3 days.
Note: Organic milk may curdle while simmering. Don't worry, it will smooth out when processed in the blender.
We used half and half because we didn’t have milk… 1 cup half and half, 1 cup water. This really was good…lots of complexity of flavor. I also didn’t get out the blender but just used my stick blender. Love that thing! I also didn’t use fresh carrots but had two bags of frozen from Kroger (12 oz each, 24 oz total) and it still was fantastic. I ran the ingredients through a calorie calculator and if you count it as 6 servings each it’s only 130 calories per serving! We served it with a rotisserie chicken. It would also be great with pork or fish…I mean really, just a winner. Very easy for the weeknight but we would serve this at a dinner party, too.
This was a springtime version of a fall sweet potato puree. The carrot/spice flavor was light and delicious - and the color of the puree in a glass bowl was so pretty on the table! (I didn't use all of the cooking liquid for the puree - that may help keep it from being too runny)
Made it today to serve tomorrow. Fairly nice taste, good non-competitive side. Problem is it's not stiff enough to serve on the plate with entree, etc. It would have to be served in a small dish to the side of, not on, the dinner plate. This leaves my dinner plate a bit empty. How to stiffen it up so it can be plated? Egg? Flour? Quinoa? If you have a good suggestion....I have till 4:30 tomorrow to make the adjustment....so please post haste.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!