Puréed Carrot

Puréed Carrot
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
About 30 minutes
Rating
4(99)
Comments
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Ingredients

  • Sauté 1½ pounds trimmed and chopped carrot
  • 1peeled and chopped onion
  • 2tablespoons butter to soften
  • 5cups stock or water
  • Chopped parsley
Ingredient Substitution Guide

Preparation

  1. Step 1

    Sauté 1½ pounds trimmed and chopped carrot and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes

  2. Step 2

    Add 5 cups stock or water; boil, cover, lower the heat and simmer until carrot is tender, about 15 minutes.

  3. Step 3

    Cool slightly, purée and refrigerate.

  4. Step 4

    Garnish: Chopped parsley.

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Ratings

4 out of 5
99 user ratings
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Comments

Bland as is. Delicious with 4-5 tbsp of lemon juice, pinch each of paprika and pepper, 1 cup of cream. Pepper flakes and/or curry should also be nice. Pureeing most of it makes for lovely texture. Great as a first course or for lunch with sandwich.

I added 2 cloves of garlic and fresh ginger to the puree. And some black pepper. Delicious!!

Added two cloves of garlic and carmelized the onion in the butter .. used chicken stock and added 50 ml of cream (using 5 carrots) ... wonderful!

Delicious--made with olive oil instead of butter, caramelized 2 cloves of garlic with the onion, used less water than 5 cups, sprinkled with chopped parsley

I used 4 cups of home made chicken stock plus one cup water, a large garlic clove and a tablespoon of minced ginger. I reduced the onion to half a medium size red onion. This was delicious for a light dinner. I left it slightly chunky.

Added a 1/3 a cup of coconut milk and fresh ginger. Delicious!

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