a versatile and healthy side dish

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

1. Carrot puree with cream cheese

Ingredients

• 1 carrot
• Water
• Clove to taste
• Cardamom to taste
• Cinnamon powder to taste
• Salt to taste
• 1 tablespoon ricotta cheese

Directions

1. Remove the peel of the carrot and cut it into rounds;
2. Place in saucepan, cover with water and season with cloves, cardamom, cinnamon powder and salt. Turn on the heat and cook until very soft;
3. When the carrot is falling apart, drain the water and transfer to a blender;
4. Add the cream cheese and blend until smooth;
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 butter
• Milk to taste

Directions

1. Peel the carrots and cut off the ends on each side;
2. Place them on a foil and place the sage leaves on top;
3. Season with a little salt and black pepper;
4. Add 1 tablespoon of butter over the leaves and wrap all in the foil;
5. Take the wrapping on the coals or in a pan of water. Remove when the carrot is cooked;
6. Unwrap and remove the sage leaves;
7. Place the carrot in a new pan and mash well until crumbly;
8. Add the remaining butter and adjust the salt and black 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 saucepan to the fire, stir until the puree is uniform, and it is ready to taste!

3. Carrot puree with sea salt

Ingredients

• 700 g carrots
• Boiling water
• 2 tablespoons butter
• 100 ml milk
• Sea salt to taste

Directions

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

4. Carrot puree with nutmeg

Ingredients

• 3 large carrots peeled and cooked
• 50 ml semi-skimmed milk
• 1 pinch of pink himalayan salt
• Freshly grated nutmeg
• Black pepper to taste
• Chopped parsley to taste

Directions

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

5. Carrot puree with sugar

Ingredients

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

Directions

1. Place the water and sugar in a saucepan. Turn on the heat;
2. When it begins to bubble, add the lemon. Stir continuously 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 together and cook for about 3 minutes;
6. Season with black pepper and enjoy!

6. Carrot puree with ginger

Ingredients

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

Directions

1. Peel the carrots and cut off the ends;
2. Place them on the foil with the shiny side facing inward;
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 oven and remove the black parts of the carrot, if it has burnt a little;
6. Peel the garlic and place in a blender. Add the carrot, ginger, milk, butter and blend until smooth;
7. Pass the puree through a sieve to remove the larger pieces;
8. Transfer the purée to a saucepan, drizzle a little olive oil, season with salt and black pepper;
9. Stir until all the seasonings have been refined and it is creamy. Then it is ready to serve.

7. Carrot puree with turmeric and chimichurri

Ingredients

• Olive oil to taste
• 1/2 onion, chopped
• 4 large sliced carrots
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon chimichurri
• 450 ml water

Method of preparation

1. In a saucepan put a little olive oil and turn on the heat over medium heat;
2. Add the onion and let it brown;
3. Add the carrot and mix;
4. Season with the salt, turmeric, and chimichurri. Stir well to incorporate the seasonings;
5. Pour in the water until it covers the carrots. Cover the pot, leaving a small part open;
6. Wait for carrots to cook. When it is soft and with a little bit of broth, transfer everything to a blender;
7. Grind it into a smooth puree and you’re done!

8. Carrot puree with cream cheese

Ingredients

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

Directions

1. Wash, peel and chop the carrot into thin slices;
2. In a saucepan, place the carrot, water, parsley, and onion and cook for about 20 minutes;
3. Transfer the contents of the pot to a blender and blend until smooth;
4. Return the puree to the saucepan, 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 butter
• 1/2 onion, minced
• Salt to taste
• Black pepper to taste
• Water to taste
• Cream of milk to taste

Directions

1. Chop the carrot into small pieces and set aside;
2. In saucepan, put 1 tablespoon of butter, the onion and let it fry lightly;
3. Insert the chopped carrot and mix well;
4. When carrot begins to wilt, season with salt and black pepper. Stir;
5. Pour in water until it covers the carrot. Cover and cook for 20 minutes;
6. Drain water from pan and transfer carrot to blender. Grind 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 seasoning, add a little cream and mix;
10. Turn the heat back on to warm the puree and taste this deliciousness!

10. Carrot puree fit vegan

Ingredients

• Olive oil to taste
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 400 grams of cooked and processed carrots
• 1/2 cup peanut milk
• Salt to taste
• Pepper to taste

Directions

1. In a pan place the olive oil, the onion and saute until golden brown;
2. Add the chopped garlic, mix, add the carrot and mix again;
3. Pour in the milk and season with the salt and pepper. Stir and leave to cook for a few minutes;
4. Transfer the puree to a bowl and serve afterwards.

These recipes are worth making, aren’t they? 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 potatoes recipes.