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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!
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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
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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!
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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.

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