Carrot Puree with Ginger

This Carrot Puree with Ginger recipe is a healthy and tasty side dish for Easter and Spring Entertaining. You can make this carrot puree up to 3 days in advance!

When I’m entertaining during the spring I like to make seasonal side dishes like my Creamed Pearl Onions, Potato Salad Bake, and this Carrot Puree with Ginger recipe. When I use in-season produce with bright, fresh flavors it tastes as spring has arrived! I love the snap the fresh ginger gives to the recipe, and the cinnamon adds a layer of comfort to this healthy carrot puree!

Cook’s Note – Carrot Puree with Ginger:

• You can make the Carrot Puree up to 3 days in advance. Just cover and keep in the refrigerator until ready to serve. Reheat in the microwave and top with fresh chives.
• When cooking the carrots the milk might break from the high temperature. This is completely fine, the mixture will smooth out when it is blended.
• Ground ginger can be substituted for fresh ginger. You will need 1/2 teaspoon of ground ginger for this recipe.
• This recipe doubles nicely. You will just have to use a bigger pot, and you may need to blend the carrots in 2 separate batches in the blender.
• No need to peel the carrots for this recipe. Just trim the ends and give them a good wash.

Disclosure: This post includes affiliate links. 

Cook’s Tools:

• Saucepan
• Blender (I LOVE my Ninja Blender) or immersion blender

Carrot Puree with Ginger - a make-ahead side dish!

This Carrot Puree with Ginger recipe is a healthy and tasty side dish for Easter and Spring Entertaining. You can make it up to 3 days in advance!

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: carrots, Ginger

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 people

US Customary - Metric

Calories: 140kcal

Author: Jillian - a Food, Folks and Fun original!

Ingredients

• 2 pounds carrots washed and coarsely chopped
• 2 cups milk
• 1 1/2 Tablespoons light brown sugar
• 1 Tablespoon grated fresh ginger
• 1 teaspoon salt
• Pinch ground cinnamon
• 1 Tablespoon butter
• 1 Tablespoon fresh chopped chives for garnish optional

US Customary - Metric

Instructions

• In a medium saucepan over medium heat bring carrots, milk, sugar, ginger, salt, and cinnamon to a low boil. Reduce heat to low and simmer, stirring often, for 25 minutes or until carrots are tender.
  
• Ladle out 1/2 cup of cooking liquid and reserve. Transfer mixture to a blender (or use an immersion blender). Add butter and blend until smooth, scraping down sides of the blender as needed. If the mixture is a little think, add reserved cooking liquid, 1-2 Tablespoons at a time, and blend until desired consistency is reached. Transfer to a serving bowl, top with chives (optional), and serve.
  

Nutrition

Calories: 140kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 544mg | Potassium: 591mg | Fiber: 4g | Sugar: 14g | Vitamin A: 509.4% | Vitamin C: 11.2% | Calcium: 14.4% | Iron: 2.5%

Tried this recipe?Follow me @FoodFolksandFun

3 More delicious carrot recipes:

1. Healthy Carrot Cake Muffins
2. Carrot Orange Punch
3. Maple-Thyme Roasted Carrots