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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.
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- Blender (I LOVE my Ninja Blender) or immersion blender
Carrot Puree with Ginger - a make-ahead side dish!
- 2 pounds carrots washed and coarsely chopped
- 2 cups milk
- 1 ½ 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
- 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.
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Brian Jones says
Oh yum, this sounds delicious carrot and ginger are such great bed fellows!
I so agree, they go together so well!
Brianne @ Natural Girl Modern World says
Carrots and ginger are a great pairing! I’ve had them in soup together, but never thought to serve them as a puree. What a healthy side dish! Thanks for sharing
You’re so welcome, Brianne!
Claudia | Gourmet Project says
carrots and ginger are one of my favorite combos, pureed? Sounds great, must try!
This looks delicious! healthy alternative to sweet potatoes 🙂
Jasmin Bleeks says
This looks so sweet and delicious
Thank you, Jasmin!
I wish you had a cookbook
Aww, you are so sweet! That’s in the five year plan for my website. 🙂
Jordan McBride says
Hey, I made this, and I’ll be honest, it leaves a bit to be desired! I find the ginger and Cinnamon actually make a non-cohesive dish!
It sounded pretty good, and I might expirement with the ratios, and maybe stirring in butter, as the flavors I imagine will be quite good!
I made this for Easter and it was delicious. I would recommend reserving more liquid, as mine was a little too liquidy then I did not know how to fix this. The recipe tells you jow to fix the dish by adding more of the reserved liquid if it is too dry. I was not sure of maybe adding corn starch, so mine was a little on the liquidy side but de-licious!