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Carrot Puree

Western.Chefs's picture
Ingredients
  Young carrots 8 Medium
  Boiling water 3⁄4 Cup (12 tbs)
  Salt To Taste
  Sugar 1⁄4 Teaspoon
  Soft unsalted butter 2 Tablespoon
  Heavy cream 4 Tablespoon
  White pepper To Taste
  Nutmeg To Taste
Directions

Trim and scrape carrots.
Halve or quarter and cook covered in boiling water with 1/4 teaspoon each salt and sugar.
Cook until tender enough to mash, 10 to 15 minutes.
Drain if necessary or uncover last few minutes to evaporate liquid.
Whip with electric mixer, rotary beater or whisk, still over low heat if possible, to a smooth creamy puree.
Beat in unsalted butter and 2 to 4 tablespoons heavy cream, or enough to make puree light and creamy.
Season with a little more salt if needed, white pepper and a dash of nutmeg.
Serve very hot.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Carrot

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 635 Calories from Fat 422

% Daily Value*

Total Fat 48 g74%

Saturated Fat 29.7 g148.4%

Trans Fat 0 g

Cholesterol 146.7 mg48.9%

Sodium 759.7 mg31.7%

Total Carbohydrates 51 g17%

Dietary Fiber 14.1 g56.5%

Sugars 24.7 g

Protein 6 g12.4%

Vitamin A 1663.1% Vitamin C 49%

Calcium 21.7% Iron 9.2%

*Based on a 2000 Calorie diet

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Carrot Puree Recipe