Description
This Carrot Puree with Ginger is a smooth, creamy side dish featuring tender carrots blended with fresh ginger for a subtle warmth and depth. It’s an easy, healthy recipe perfect for pairing with roasted chicken, fish, or serving as a wholesome base for grain bowls. The addition of olive oil or butter enhances its richness while vegetable broth helps achieve the perfect texture.
Ingredients
Scale
Carrot Puree Ingredients
- 1 pound carrots, peeled and sliced
- 1 tablespoon olive oil or unsalted butter
- 1 teaspoon fresh ginger, finely grated
- 1/4 cup vegetable broth or water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper (optional)
- 1/4 teaspoon honey or maple syrup (optional)
Instructions
- Prepare Carrots: Place the sliced carrots in a medium saucepan and cover them with water. Bring to a boil over medium-high heat, then reduce heat to simmer for 12 to 15 minutes until the carrots are very tender and easily pierced with a fork.
- Drain and Return to Pan: Drain the carrots thoroughly and return them to the saucepan to prepare for blending.
- Add Flavorings: Add the olive oil or unsalted butter, finely grated ginger, vegetable broth or water, salt, and optional black pepper and honey or maple syrup to the saucepan with the carrots.
- Puree Carrots: Use an immersion blender directly in the saucepan or transfer the mixture to a countertop blender and puree until completely smooth and creamy, ensuring no lumps remain.
- Adjust Seasoning and Serve: Taste the puree and adjust seasoning if needed. Serve the puree warm as a side dish or as a base for other dishes.
Notes
- For an extra-smooth texture, pass the puree through a fine mesh sieve after blending.
- This carrot puree pairs beautifully with roasted chicken or fish.
- Use it as a nourishing base for grain bowls or wholesome vegetarian plates.
- Honey or maple syrup is optional and adds a touch of sweetness balancing the ginger’s spiciness.
