Creamy Carrot Purée

Author: Canadian Living

This brilliant orange dish adds colour to the holiday table.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 16 carrots (about 3 lb/1.5 kg)
  • 4 cloves garlic
  • 1 cup chicken stock
  • 1/2 teaspoon each of salt and pepper
  • 1/2 teaspoon ground ginger
  • 1/2 cup whipping cream
  • 1/4 cup minced fresh parsley

Method

Cut carrots into 1-inch (2.5 cm) chunks. In saucepan, bring carrots, garlic, stock, salt, pepper and ginger to boil; cover and simmer until tender, about 25 minutes. Uncover and simmer until liquid is evaporated, about 10 minutes.

Transfer to food processor; add cream and purée until smooth. Place in heatproof serving dish. (Make-ahead: Cover and refrigerate for up to 24 hours; to serve, double heating time.)

Cover and heat in 400°F (200°C) oven until hot, about 15 minutes, or microwave at medium (50% power), about 4 minutes. Swirl in parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 273 mg
  • Protein 3 g
  • Calories 124.0
  • Total fat 6 g
  • Cholesterol 19 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 369.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Carrot Purée

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