Sunday, March 13, 2011

Roasted Carrot Puree

I made this to go with this Moroccan Chicken with Raisins and Toasted Almonds. The puree is so simple and fast and it's another great way to consume this sweet little root vegetable.

Total Time: about 30 minutes
Makes 4 side dish servings


2 lbs carrots
2 cloves garlic, roughly chopped
½ tsp salt
½ tsp ground ginger
½ tsp crushed black peppercorns
¼ tsp smoked paprika
2 Tbsp olive oil
2 Tbsp whole milk, or cream

Special equipment: immersion blender, stand blender, food processor, or a potato ricer

Preheat the oven to 425F.

Wash and peel the carrots and cut them into 1 ½-inch pieces, making sure the pieces are about the same thickness. In a large bowl, toss the carrots with the remaining ingredients, making sure they are well coated with the oil and seasonings. Transfer to a half sheet pan and roast in the oven for 20-25 minutes, or until the carrots are very tender, stirring the carrots halfway through cooking time. Transfer the carrots to a bowl, and the milk or cream, and puree using your method of choice, or mash using a potato ricer, stirring in the milk or cream to combine.

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