Coconut milk makes this carrot puree bright orange and adds a wonderful rich flavor.
Pureed Carrots
Servings
8 Servings
Ingredients
- 1 lb carrots
- 1/4 cup unsweetened coconut milk
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 tablespoon margarine
- 1/4 cup chicken or vegetable stock
- salt and pepper to taste
Instructions
- Boil 1 lb peeled carrots until tender.
- Puree in blender or food processor with unsweetened coconut milk, ground nutmeg and ginger, margarine, chicken or vegetable stock, salt and pepper to taste.
- Serve warm.
- Variation: Make a carrot pie by adding 4 eggs, beaten, 1⁄4 cup brown sugar, 1/8 cup flour to carrot puree. Pour into pie crust and bake at 350° for 30 minutes.
- Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now
Thank you cutie! I am going to try the carrot puree and a carrot pie! And you’re prettier than Brookes!
Chuck