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Pureed Carrots
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!
Course
Side Dish
Cuisine
American
Keyword
carrots, Ginger
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
people
Calories
140
kcal
Author
Jillian - Food Folks and Fun
Cost
$4.98
Ingredients
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
US Customary
-
Metric
Instructions
Bring carrots, milk, sugar, ginger, salt, and cinnamon to a low boil in a medium saucepan over medium heat.
Reduce heat to low and simmer, stirring often, for 25 minutes or until carrots are tender.
Ladle out ½ cup of cooking liquid and reserve.
Transfer the mixture to a blender (or use an immersion blender).
Add butter and blend until smooth, scraping down the sides of the blender as needed.
If the mixture is a little thick, 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
Serving:
0.5
cup
|
Calories:
140
kcal
|
Carbohydrates:
21
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
544
mg
|
Potassium:
591
mg
|
Fiber:
4
g
|
Sugar:
14
g
|
Vitamin A:
25470
IU
|
Vitamin C:
9.2
mg
|
Calcium:
144
mg
|
Iron:
0.5
mg