Best Sweet Carrot Purée Recipes

SWEET CARROT PURéE

Steps:

• Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
• Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.

SWEET POTATO AND CARROT PUREE

Steps:

• Scrub potatoes and cut a small, deep slit in the top of each. Set on the center rack of a a preheated 375 F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Meanwhile, peel and trim carrots and cut them into 1-inch lengths. Put them in a saucepan and add the water, sugar, 2 T of the butter, and salt and pepper to taste. Set over medium heat, bring to a boil, and cook uncovered until water has evaporated and carrots begin to sizzle in the butter, about 30 minutes. The carrots should be tender. If not, add a little additional water and cook until carrots are done and all loquid has evaporated. Scrape out the flesh of sweet potatoes and combine with carrots in the bowl of a food processor fitted with a steel blade. Add remaining butter and the creme fraiche and process until very smooth. Add nutmeg, and season to taste with salt and pepper. Add cayenne, if desired, and process briefly to blend. To reheat, bring to room temperature in an ovenproof serving dish and cover with foil. Heat in a preheated 350 F oven for about 30 - 40 minutes, or until steaming hot. If topping with marshmellows, broil for 5 min.

ROASTED SWEET POTATO & CARROT PUREE

Steps:

• HEAT oven to 375ºF.
• COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
• BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
• SPOON vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 minute or until heated through, stirring frequently.
• Special Extra: Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
• Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
• Substitute: Substitute vegetable broth for the chicken broth.
• Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
• Nutrition Information Per Serving: 230 calories, 14g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 730mg sodium, 23g carbohydrate, 4g dietary fiber, 12g sugars, 4g protein, 410%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.

ROASTED SWEET POTATO & CARROT PUREE

Steps:

• Heat oven to 375ºF.
• Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
• Bake 45 to 55 min. or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
• Spoon vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 min. or until heated through, stirring frequently.

SWEET POTATO CARROT PUREE

Steps:

• Bake sweet potatoes Peel and chunk carrots and cut into 1 inch lengths Cook carrots in water with the sugar and 2 TB butter until water evaporates and you have a syrup based sauce. Remove from heat and cool slightly. Scoop sweet potato flesh and add carrots and potatoes to the food processor. Add 10 TB butter, creme fraiche and curry powder, salt and pepper. Process til smooth

BUTTER POACHED MAIN LOBSTER WITH SWEET PEA PUREE AND TRUFFLE CARROT SAUCE

Steps:

• FOR LOBSTER: Bring 3 gallons of water to boil. Prepare ice bath large enough to hold cooked lobsters. Close stopper in sink; add lobsters and cover with boiling water. Let sit 2 minutes. Remove lobsters and pull off claws. Return claws to hot water. Transfer rest of lobsters to ice bath. When cool enough to touch, remove tail from body by pulling and twisting at same time. Cut off shell with kitchen shears. Cut tail in half lengthwise; remove digestive tract. Remove claws by twisting small part of each pincer to remove clear, hard cartilage from inside. heat 3 Tbsp water in 2 quart pot. Add 2 pounds unsoftened butter a piece at a time, whisking constantly to incorporate. After butter is added, season with salt and lemon juice; keep wr, about 165 degree, over very low flame, whisking occasionally. FOR SWEET PEA PUREE: Prepare ice bath. Bring large pot of salted water to boil. Drop peas into rapidly boiling water. Cook until just softened but still with a little pop when eaten; sample to blender and puree until smooth, adding a little water if needed. Transfer to bowl and season with salt to taste. FOR TRUFFLE-CARROT SAUCE: Reduce carrot juice by two thirds in a non-reactive pot over medium low heat. Add softened butter 1 Tbsp at a time, whisking constantly. When all butter is added, transfer to blender. Blend on medium and add truffle butter. Remove from blender. Season with salt and pepper to taste. Keep warm over very low heat. TO SERVE: Place lobster tails and claws in shallow casserole. Pour warm butter over and let sit at room temperature 6 minutes. Heat pea puree and divide among 6 plates. Remove lobsters and drain off excess butter; arrange equal portions atop puree. spoon a little carrot sauce around. Add garnish.