Creamy Carrot Puree Food

CREAMY CARROT PUREE

Steps:

• Place carrots in a large saucepan. Fill with water to cover by 1 inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are very tender, 25 to 30 minutes.
• Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes, scraping down the sides of processor with a rubber spatula as needed. Serve.

SPICED CARROT PUREE

Steps:

• Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.
• Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.
• Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.

CARROT AND POTATO PUREE

Steps:

• Place the potatoes in a pot large enough to also accommodate the carrots. Add enough water to cover the vegetables by 2 inches, sprinkle generously with salt, and bring to a boil. When the water has been boiling about 10 minutes, add the carrots and cook until both vegetables are "fork tender". Drain.
• Bring the cream to a boil in a small saucepan. Meanwhile, pass the carrots and potatoes through a food mill into a large bowl. Add about one-quarter of the hot cream and 2 pats of the butter, stirring vigorously until thoroughly combined. Repeat this process until all of the remaining cream and butter have been incorporated. Taste for seasoning (you will probably have to add salt).
• Serve immediately in a warm serving bowl or keep warm until ready to use.

CREAMED CARROTS

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

CARROT PURéE

Steps:

• Steam the carrots above 1 inch of boiling water for 15 minutes or until soft. Remove from the heat and transfer to a food processor fitted with a steel blade.
• Pulse the carrots in the food processor and scrape down the sides of the bowl. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice. Process until the carrots are pureed. Stop the machine and scrape down the sides of the bowl with a spatula. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated. Taste and adjust seasonings. Transfer to a serving bowl or platter.
• If using the seasoned yogurt, combine all of the ingredients and mix together well. Make a well in the middle of the carrots and spoon in the yogurt.
• Serve the carrot puree with pita triangles, croutons, or crudités.

CARROT PURéE

Steps:

• Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Purée mixture with cream and butter in a food processor until smooth.

CARROT PUREE

Steps:

• Place carrots in a medium saucepan, and cover with water.Bring to a boil. Reduce heat, and simmer until carrots aretender, about 20 minutes. Drain, reserving cooking liquid.
• Puree carrots in a blender or with a potato masher, addingcooking liquid as needed, until thinned but still chunky. Stirin salt, and season with pepper.

SWEET CARROT PURéE

Steps:

• Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
• Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.

CARROT PUREE

Steps:

• Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.
• Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.
• Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.

ROASTED CARROT PUREE

Steps:

• Heat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, cinnamon, salt and pepper. Roast the carrots, stirring occasionally until tender and browned, about 25 minutes. In a food processor puree the carrots with the butter, milk, and lemon juice.

CREAMY CARROT PUREE

Steps:

• Peel carrots and cut into coins.
• Put the carrots, garlic, stock, salt, pepper, and ginger in a pan and bring to the boil.
• Reduce heat and simmer until the carrots are tender, 25-30 minutes.
• Uncover and simmer until the liquid is evaportated, about 10 minutes more.
• Puree in a food processor.
• Add the cream and process until smooth.
• Transfer to a casserole dish.
• (You can refrigerate at the this point if you want to make ahead.).
• Cover and heat at 400 degrees until hot (about 15 minutes but longer if it has been refrigerated.).
• Alternately, microwave at medium power until hot.
• Swirl in parsley and serve.

SWEET POTATO & CARROT PUREE

Steps:

• Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
• Add sugar and 2 tbsp butter.
• Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
• Mix in remaining butter, sour cream and cloves.
• Working in batches, puree mixture in food processor.
• Season with salt & pepper.
• Sprinkle top with cinnamon if desired.

CARROT AND POTATO PURéE

Steps:

• Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.
• While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.
• Transfer cooked carrots with a slotted spoon to a food processor. Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.
• While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.
• Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.

CARROT PUREE

Steps:

• In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender., Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.

CREAMY CARROTS

Steps:

• Slice carrots into rounds.
• Cook til tender, drain.
• Melt butter.
• Add sugar.
• Cook 1 minute.
• Add cream.
• Bring to boil.
• Reduce heat.
• Return carrots, toss well.
• Serve with chives sprinkled on top.

SPICY CARROT PUREE

Steps:

• Boil carrots in salted water til tender. Drain and mash.
• Mix in remaining ingredients.
• Garnish with sliced black olives and feta and serve with Turkish bread.
• Serve Cold.

COOL CARROT PUREE

Steps:

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden.
• Add the water with bouillon cubes, carrots, potato, and tomatoes. Stir in the bay leaves and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes. Allow the soup to cool to room temperature. Discard the bay leaves.
• Transfer the solid ingredients to a food processor, in batches if necessary, and process until smoothly pureed. Return to the soup pot. Or insert an immersion blender into the pot and process until smoothly pureed.
• Steam the broccoli in a large saucepan with about an inch of water until bright green and tender-crisp. Drain in a colander and rinse briefly with cool water. Stir the broccoli into the soup.
• Add enough rice milk to give the soup a slightly thick consistency. Stir in the dill, then season with salt and pepper. Let the soup cool to room temperature, then refrigerate until chilled. Garnish each serving with a dollop of sour cream, if desired, and a sprinkling of dill.
• Per serving:
• Calories: 172
• Total fat: 6g
• Protein: 4g
• Fiber: 5g
• Carbohydrate: 28g
• Cholesterol: 0mg
• Sodium: 110mg

POTATO AND CARROT PUREE

Steps:

• Place the potatoes and carrots in a saucepan and cover with cool water. Bring to a boil and boil gently for 30 minutes, until tender.
• Using a skimmer, remove the potatoes and carrots and place in the bowl of a food processor with one cup of the cooking liquid. Add the cream, butter, salt and pepper and process for 20 to 30 seconds, until creamy but still slightly chunky.
• Serve as soon as possible, mounding the puree next to the sliced roast on each serving plate and spooning juice from the roast over it for added flavor.

CARAMELIZED CARROT PUREE

Steps:

• Steam the carrots with the cilantro stems for about 20 minutes, until tender.
• When the carrots are almost done, heat a large pot over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons of salt and a frew grindings of black pepper, and cook the onion for about 5 minutes, stirring often, until it's translucent.
• Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pot with a wooden spoon, until the carrots are lightly caramelized.
• Puree the mixture in a food processor until it's smooth. With the motor running, slowing pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth. Season to taste and serve warm.