Carrot Puree Recipe
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
- 1 tablespoon dukkah
- 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.
- 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.
- Drain carrots, reserving cooking liquid. Cool to a temperature safe to process in a blender.
- 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.
- To serve, reheat puree and mix in dukkah. Garnish with microgreens.
- Cook's Tip:
- Make the puree up to a day ahead and reheat while you’re searing the seafood.
Nutrition:Amount Per Serving (based on 4 servings)
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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