Carrot Purée
A simple, sweet and delicious accompaniment to roasted and seared meats. This quick and easy Carrot Purée takes less than 30 minutes to make and is guaranteed to bring some colour and flavour to your dish. Whether you want it to form the base of your dish or just want to add some texture and colour, this is the recipe for you.
I was inspired to make Carrot Purée at home after being served it at numerous restaurants. It was always accompanied by a juicy piece of seared or roasted meat. It is such a simple and easy recipe, all you need is butter and carrots to create this sweet and delicious velvety smooth purée.
I often find myself cooking this purée when I want to rescue some dying carrots in my flat instead of buying potatoes for mash. The sweetness of the carrots provide great balance to a savoury bit of roasted lamb or Seared Duck Breast.
All you need to do is wash and peel your carrots and slice them into thin rounds. Next throw them in a pot with some water and butter and boil with the lid on for 20 minutes. Once ready pop them into a good blender along with some of the leftover liquid and voila!
Carrot Purée Serving Suggestions –
Try this Carrot Purée with my Seared Duck Breast and Balsamic Red Wine Jus and create your show stopper dish today! Let me know how it goes in the comments.
Carrot Purée
Equipment
- Blender
- Lidded pot
- Spoon
- Colander
- Jug
Ingredients
- 100 g carrots
- 25 g unsalted butter
- pinch of salt
Instructions
- Wash and peel the carrots and chop into thin rounds. Pop the carrots into your pot and add cold water to about 1 inch above the level of the carrots. Add the butter, cover and turn the heat to high and leave to boil for about 20 minutes.
- After 20 minutes check your carrots, if soft and liquid is now below the level of the carrots take off the heat and drain using a colander and the jug to collect the liquid. If not leave for another 5 minutes to reduce the liquid further with the lid off.
- Add the carrots to the blender with half of the liquid from the carrots and blend. If your puree is not liquid enough add the remaining liquid and pulse a few times. Serve with your desired main and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @chilliandlife on Instagram and hashtag it #chilliandlife #CANDL
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I have a lot of carrots from the garden this year. Is this a recipe that can be stored in a freezer for later use? If so, any top tips?
Hi Terry i have never frozen carrot puree before so i dont want to say yes and it doesn’t really work! i think it would be better to par boil the carrots and freeze or just chop and freeze ready for recipes like these. Hope that helps!
Kind of bland.. had it with lamb tenderloin and guests said it was the only thing they didn’t like.
Hi Bill Thanks for your comment. What a shame it turned out that way! It is a side dish and not meant to be super rich but certainly not meant to be bland either. Next time try increasing the salt and be sure to source some good organic carrots that have a lovely sweet smell! You can always add some black pepper and a pinch of cumin if you want it to be more flavoured. Did you serve the meal with a sauce? Check out my balsamic red wine jus sauce that pairs beautifully with carrot puree 🙂