Delicious and flavorful carrot puree that can be used as an alternative to sauce, especially for an appetizer/main course on a warm summer day.
Recipe for carrot puree
Delicious and flavorful carrot purée that can be used as an alternative to sauce, especially for an appetizer/main course on a warm summer day. I enjoyed it with delicious Iberico Presa, but I can easily see it being a hit with grilled/roasted poultry or regular pork.
You can also use it as a dip for snacks and vegetable sticks.
Servings: people
Carrot Puree
Delicious and flavorful carrot puree that can be used as an alternative to sauce, especially for an appetizer/main course on a warm summer day.
Equipment
- Frying Pan
- Hob
- Knife
- Cutting Board
- Vegetable Peeler
- Immersion Hand Blender (option 1)
- Blender
Ingredients
- 27 gram Oil neutral in taste
- 1 pcs. Bay Leaf
- 1 clove Garlic
- 2 ribs Fresh thyme
- 1/2 pcs. Onion large, or use 1 small
- 4 pcs. Carrots large
- 500 gram Vegetable Stock can simply be bouillon and 1/2 liter of boiling water
- 3 gram Xanthan Gum can be omitted
- 6 gram Salt
- 1.5 gram Pepper optional white pepper
Instructions
- Heat the pan to medium-high heat (9 out of 14 on my stove).
- Chop the onion and garlic.
- Add bay leaf, garlic, thyme, and onion to the pan and sauté. i.e., let it heat until it softens. It should not get a crust.
- Peel the carrots and cut them into thin slices. Add them to the pan.
- Let the carrots simmer for a few minutes.
- Add the stock and let it simmer until the carrots and onions are completely tender. You should be able to cut them with a spoon.
- Remove thyme and bay leaf and pour everything into a blender.
- Blend until completely smooth and add salt, pepper, and optionally Xanthan gum (it stabilizes the puree).
- Season with more salt and pepper if needed and serve immediately.
- Bon appétit.