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.
SPICY CARROT PURéE
Provided by Julia Moskin
Categories easy, side dish
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Boil carrots until very tender, about 20 minutes. Drain and return to pan, tossing over medium heat until dry. Coarsely mash with potato masher or fork.
- Stir in remaining ingredients and set aside for 30 minutes to let flavors blend. Season, transfer to bowl, drizzle with more olive oil and serve with crusty bread, if desired.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 243 milligrams, Sugar 4 grams
CARROT PURéE
An easy Carrot Purée recipe.
Categories Milk/Cream Garlic Vegetable Side Thanksgiving Quick & Easy Carrot Winter Gourmet
Yield Makes 2 servings (about 2/3 cup)
Number Of Ingredients 6
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.
SWEET CARROT PURéE
Have something a little different on the side of your roast this week
Provided by Silvana Franco
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 114 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19.1 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 1.6 grams protein, Sodium 0.16 milligram of sodium
CARROT PURéE
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.
Provided by Martha Rose Shulman
Categories appetizer
Time 20m
Yield 2 cups
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 10 grams
CREAMY CARROT PUREE
In place of heavy cream, a small amount of butter and reduced-fat sour cream -- so much tastier than fat-free! -- enrich this comforting accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 142 g, Fat 5 g, Fiber 6 g, Protein 3 g
EGYPTIAN SPICED CARROT PUREE
The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut. The carrot dish here is traditionally eaten by first dipping bread in oil and then in the dukka before spooning the puree on top. It's typical of North Africa's qimia--a version of tapas or meze. Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops. If you cant find it, i have read that you can sub chili garlic paste or other hot sauce, but I bet the harissa is much better. MAKE AHEAD: The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature.
Provided by NcMysteryShopper
Categories Coconut
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 4 minutes. Transfer to a work surface to cool, then finely chop. Add the coriander and cumin seeds to the skillet and toast, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind. In a medium bowl, mix the ground almonds with the spices.
- Add the sesame seeds to the skillet and toast over moderate heat, stirring, until golden, about 1 1/2 minutes. Transfer the sesame seeds to the spice grinder. Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute. Transfer to the grinder and let cool completely. Grind the sesame seeds and coconut to a coarse powder. Add to the almond-spice mixture and season with 1/2 teaspoon each of salt and pepper.
- In a large saucepan, cover the carrots with water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry thoroughly. Remove from the heat and coarsely mash the carrots with a fork. Stir in the 6 tablespoons of olive oil, the vinegar, harissa, ground cumin and ginger. Season with salt and pepper. Transfer the carrot puree to a bowl and serve with torn pita, olive oil and the spice mix.
Nutrition Facts : Calories 207.4, Fat 16.4, SaturatedFat 3.4, Sodium 85.1, Carbohydrate 15.2, Fiber 5.6, Sugar 5.6, Protein 3.3
CARROT PUREE
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
SPICY CARROT PUREE
Make and share this Spicy Carrot Puree recipe from Food.com.
Provided by kodi_inoz
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 191.8, Fat 13, SaturatedFat 3.8, Cholesterol 14.8, Sodium 296.8, Carbohydrate 16.5, Fiber 4.6, Sugar 8, Protein 4
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.
SPICY CARROT SOUP
A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.
Provided by Shalabhanjika
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
- Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
- Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
PURéED CARROT TOP CONDIMENT
Steps:
- Purée the carrots, with tops and stalks, in a food processor.
- Heat the oil in a heavy frying pan. Saute the purée until it begins to dry (2-3 minutes). Stir in soy sauce and remove from heat. Use as a condiment for rice.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1109 milligrams, Sugar 7 grams
CARAMELIZED CARROT PUREE
A delicious and unique way to prepare carrots. Chef Suzanne Goin serves this at her much-acclaimed L.A. restaurant. Recipe was printed in her cookbook, "Sunday Suppers at Lucques". It's a great dish for fish or poultry.
Provided by blucoat
Categories Greens
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 312.1, Fat 27.4, SaturatedFat 3.8, Sodium 106, Carbohydrate 17.2, Fiber 4.6, Sugar 8, Protein 1.7
SWEET POTATO & CARROT PUREE
This tastes a lot like sweet potato casserole. I think it is great, but some of my family prefers the recipes with just sweet potatoes. I'd love to hear what you think. This can be prepared a day in advance. To reheat, put puree in a pot and heat on low, stirring occasionally.
Provided by karen
Categories Yam/Sweet Potato
Time 55m
Yield 14 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 209.1, Fat 9.9, SaturatedFat 6.1, Cholesterol 26, Sodium 143.1, Carbohydrate 28.5, Fiber 3.9, Sugar 7.9, Protein 2.5
CARROT PUREE
Carrots pair beautifully with anything from roasted meat to grilled fish. Cook the carrots fully to ensure a velvety smooth puree. -Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.
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