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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!
Course Side Dish
Cuisine American
Keyword carrots, Ginger
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
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

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.
    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!
  • 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: 25470IU | Vitamin C: 9.2mg | Calcium: 144mg | Iron: 0.5mg