Carrot Puree Recipe

Carrot Puree

Serves 4-6

This beautiful orange puree garnished with microgreens pairs perfectly with seared sea scallops, mild-tasting fish, or roasted cauliflower. It not only tastes delicious but also adds a pop of color to your plate. Add texture and depth to the dish by finishing it with dukkah, a popular Middle Eastern spice blend made with nuts and seeds. Look for it in our spice section.


  • 1 tablespoon butter
  • 2 medium shallots, chopped
  • 1 1/2 pounds carrots, roughly chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon champagne vinegar
  • Pepper
  • 1 tablespoon dukkah
  • microgreens


  1. Heat butter over medium-high heat in large saucepan or deep skillet with lid. Add shallots. Cook, stirring once or twice, until soft. Add carrots and cook, stirring often, for a minute or two.
  2. Add 2 cups water and salt. Cover pan and bring to boil. Reduce heat to low. Simmer gently 20 to 30 minutes or until carrots are very tender.
  3. Drain carrots, reserving cooking liquid. Cool to a temperature safe to process in a blender.
  4. Place carrots and vinegar in blender or food processor with about 1/2 cup of cooking liquid. Process, adding more liquid, as needed, to make a smooth puree. Taste and season with salt, pepper, and more vinegar, as desired.
  5. To serve, reheat puree and mix in dukkah. Garnish with microgreens.
  6. Cook's Tip:
  7. Make the puree up to a day ahead and reheat while you’re searing the seafood.


Amount Per Serving (based on 4 servings)
Calories: 70
Fat: 2 g
Saturated Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 180 mg
Carbohydrates: 12 g
Fiber: 3 g
Sugar: 6 g
Protein: 1 g
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