Carrot Puree
A carrot puree, should take no more than 20 minutes to make, and can be served as a side dish. Do not be fooled by the name, this carrot puree is very rich, and will fill you up quicker than you think.
This recipe is inspired by carrot puree’s I’ve eaten for thanksgiving, but is actually a puree that is commonly used in french cooking.
The key ingredients are carrots, butter, cream and stock. The carrots are the star of the show, the cream and butter will give you that rich texture, and the stock will enhance the flavour of the puree.
For best results, you need a blender. The blender will make sure all the ingredients are broken down, and also incorporate a bit of air.
Puree is very simply, especially carrot puree, but to achieve best results you need to ensure that every step is well done. This puree is to be served in reasonable quantities, as it is very rich.
See below this carrot puree recipe, perfect a thanksgiving dinner, or a crispy fall day.
Carrot Puree
Description
Easy and buttery carrot puree
Ingredients
- Carrot
- Chicken or rabbit stock
- Butter (60g)
- Cream or Milk, cream for best results.
- Salt & Pepper
- Olive Oil
- Pickled Carrots (Optional)
Instructions
- Prep: Cut carrots into cubes.
- In a pot, boil water and put all carrots in the water till soft. To verify if ready, you can take a fork. If you can fork the pieces and it slides off by itself, they are ready.
- In a seperate preheated pan, place a bit of oil, enough to coat the pan and drop all your carrots in it. Then pour the stock in the pan, the stock should cover then pan entirely, and also throw in the butter.
- Once the water from the stock has evaporate, pour in some cooking cream (10-15%) or milk (3.25% minimum), salt and pepper. As soon as you pour the cream or milk, immediately turn the heat off, and leave the pan on the stove. Stir around for about 1 minute, and transfer everything to a blender.
- Blend the mixture, until you get to a puree consistency. There should be no clumps. If you’re having trouble blending the mixture, you can add a little cream/milk to help it blend.
- Serve on a plate, bowl or deep plate and garnish with salt, pepper, olive oil and pickled carrots.
Bon appetit!
Notes
- In the picture I garnished the puree with salt, pepper, olive oil and pickled carrots, but those are optional.
- In this recipe I used my homemade rabbit stock, but feel free to use chicken stock if you want. The stock is important, as it will bring a lot of flavour to the puree.
- Recipe for pickled carrots coming soon!
