10 carrot puree recipes to get you out of the traditional

Rich in nutrients and spices, this carrot puree will conquer you. It is a light option for everyday life and perfect to serve as a side dish at dinner. It has a delicious consistency and its preparation is no secret. Check out its different versions and make it at your next meal!

1. Carrot puree with cottage cheese

Ingredients

• 1 carrot
• Water
• cloves to taste
• cardamom to taste
• Cinnamon powder to taste
• salt to taste
• 1 tablespoon of cottage cheese

Preparation mode

1. Remove the skin from the carrot and cut it into slices;
2. Place in the pan, cover with water and season with cloves, cardamom, cinnamon powder and salt. Turn on the fire and let it cook until it gets very soft;
3. When the carrot is falling apart, drain the water and transfer to the blender;
4. Add the curd and beat everything until it becomes a homogeneous puree;
5. Place in a bowl and serve.

2. Carrot puree with sage

Ingredients

• 6 carrots
• 6 sage leaves
• salt to taste
• Black pepper to taste
• 3 tablespoons of butter
• milk to taste

Preparation mode

1. Peel the carrots and cut the ends of each side;
2. Place them on aluminum foil and place the sage leaves on top;
3. Season with a little salt and pepper;
4. Add 1 tablespoon of butter over the leaves and wrap everything in aluminum foil;
5. Take the wrapping on the coals or in a pan with water. Remove when the carrot is cooked;
6. Unwrap and remove sage leaves;
7. Put the carrot in a new pan and mash it well until it breaks down;
8. Add the rest of the butter and adjust the salt and pepper;
9. Pour in the amount of milk according to the desired texture of the puree. The more milk, the less dense it will be;
10. Bring the pan to the fire, stir until the puree is uniform and it’s ready to enjoy!

3. Mashed carrots with sea salt

Ingredients

• 700 g of carrots
• Boiling water
• 2 tablespoons of butter
• 100 ml of milk
• sea ​​salt to taste

Preparation mode

1. Peel the carrots and slice into thin slices;
2. Place the slices in a pan and cover with boiling water. Cover and cook until soft;
3. Drain the water and keep the carrot in the pan;
4. Add the butter, milk and salt. Mix well and wait for the butter to melt;
5. With the mixer, crush the carrot until it breaks down completely and becomes a homogeneous puree. If necessary, add a little more milk;
6. Hit the salt and taste this delight!

4. Carrot puree with nutmeg

Ingredients

• 3 large carrots, peeled and boiled
• 50 ml semi-skimmed milk
• 1 pinch pink Himalayan salt
• Freshly grated nutmeg
• Black pepper to taste
• chopped parsley to taste

Preparation mode

1. Chop the cooked carrots and place in a food processor;
2. Add the milk, grated nutmeg, salt and pepper. Blend until the puree is uniform;
3. Finally, sprinkle the parsley and serve.

5. Carrot puree with sugar

Ingredients

• 1/2 cup of water
• 1/2 cup of sugar
• Juice of 1/2 lemon
• 500 g of boiled and mashed carrots
• 4 tablespoons of butter
• 4 tablespoons of milk
• 1 coffee spoon of salt
• Black pepper to taste

Preparation mode

1. Put the water and sugar in a pan. Turn on the fire;
2. When it starts to bubble, add the lemon. Stir constantly for a few minutes until the syrup thickens a little;
3. Insert the carrot and mix well until it absorbs the syrup;
4. Add the butter and stir until dissolved;
5. Add the milk and salt. Mix and cook for about 3 minutes;
6. Season with black pepper and enjoy!

6. Carrot puree with ginger

Ingredients

• 3 medium carrots
• 1 clove of garlic
• olive oil to taste
• 1 piece of ginger
• 1/2 cup of milk
• 1 tablespoon of butter
• salt to taste
• Black pepper to taste

Preparation mode

1. Peel the carrots and cut the ends of the ends;
2. Place them on aluminum foil with the shiny part facing inwards;
3. Add the garlic on top and drizzle with a drizzle of olive oil. wrap;
4. Bake in the oven at 200°C for 40 to 60 minutes until softened;
5. Remove from the oven and remove the black parts of the carrot, if it has burned a little;
6. Peel the garlic and place in a blender. Add the carrot, ginger, milk, butter and beat everything until smooth;
7. Pass the puree through a sieve to remove the larger pieces;
8. Transfer the puree to a pan, drizzle a little oil, season with salt and pepper;
9. Stir until all seasonings are combined and creamy. Then it’s ready to serve.

7. Carrot puree with turmeric and chimichurri

Ingredients

• olive oil to taste
• 1/2 chopped onion
• 4 large carrots in slices
• 1 coffee spoon of salt
• 1 coffee spoon of turmeric
• 1 coffee spoon of chimichurri
• 450 ml of water

Preparation mode

1. In a pan put a little oil and turn on the fire at medium temperature;
2. Add the onion and let it brown;
3. Add the carrot and mix;
4. Season with salt, turmeric and chimichurri. Stir well to incorporate the seasonings;
5. Add the water to cover the carrots. Cover the pan, leaving a small part open;
6. Wait for the carrot to cook. When it is soft and with a little bit of broth, transfer everything to a blender;
7. Blend until it becomes a homogeneous puree and it’s ready!

8. Carrot puree with cream cheese

Ingredients

• 3 carrots
• 3 cups of water
• 1/2 bunch of parsley
• 1/2 onion
• 2 tablespoons of cream cheese
• salt to taste

Preparation mode

1. Wash, peel and chop the carrot into thin slices;
2. In a pan, place the carrot, water, parsley, onion and cook for about 20 minutes;
3. Transfer the contents of the pan to a blender and blend until smooth;
4. Return the puree to the pan, add the cream cheese and mix well until completely dissolved;
5. Season with salt and enjoy!

9. Carrot and onion puree

Ingredients

• 4 carrots
• 2 tablespoons of butter
• 1/2 chopped onion
• salt to taste
• Black pepper to taste
• water to taste
• sour cream to taste

Preparation mode

1. Chop the carrot into small pieces and set aside;
2. In the pan, place 1 tablespoon of butter, the onion and let it lightly fry;
3. Insert the chopped carrot and mix well;
4. When the carrot starts to wilt, season with salt and pepper. Mix;
5. Pour water until it covers the carrot. Cover and let it cook for 20 minutes;
6. Drain the water from the pan and transfer the carrots to the blender. Blend until it becomes a homogeneous cream;
7. Return the cream to the pan and keep the heat off;
8. Add 1 tablespoon of the butter and stir quickly;
9. Adjust the seasonings, add a little cream and mix;
10. Turn on the fire again to heat the puree and taste this delight!

10. Vegan fit carrot puree

Ingredients

• olive oil to taste
• 1/2 chopped onion
• 2 minced garlic cloves
• 400 grams of boiled and processed carrots
• 1/2 cup peanut milk
• salt to taste
• pepper to taste

Preparation mode

1. In a pan put the oil, the onion and sauté until golden;
2. Add the chopped garlic, mix, add the carrot and mix again;
3. Add the milk and season with salt and pepper. Stir and let it cook for a few minutes;
4. Transfer the puree to a bowl and serve immediately.

It’s worth making these recipes, isn’t it? The puree is very tasty served with different types of meat. And if you’re a fan of this side dish, check out these delicious mashed potato recipes too.