Carrot Puree
A smooth, buttery carrot puree; great as a simple side or a base for other dishes.
This list may not be exhaustive. Review ingredients yourself before consuming, especially if you have food allergies or other dietary restrictions.
Ingredients
2 servings
- 1 lb carrots (about 450 g), peeled and cut into small pieces
- 1-2 tablespoons unsalted butter or olive oil
- 0.5 cup vegetable or chicken broth (or water)
- Salt and pepper, to taste
- Optional: a pinch of sugar or a drizzle of honey for extra sweetness
- Optional: 1-2 tablespoons heavy cream or milk for a creamier texture
Quantities marked "to taste" or without a fixed amount don't scale with servings.
Instructions
- Prepare the carrots: peel and chop them into evenly sized pieces for even cooking.
- Cook the carrots: place them in a pot with enough water to cover, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender enough to pierce easily with a fork.
- Drain the carrots, reserving some of the cooking water in case you need to adjust the texture later.
- Blend the carrots: transfer to a blender or food processor with the butter or olive oil, a small amount of broth (or cooking water), and optional cream or milk. Blend until smooth, adding more liquid as needed.
- Season to taste with salt, pepper, and any optional sweeteners.
- Serve hot as a side dish or use as a base for other dishes.