Carrot puree with cinnamon
4 servings
40 minutes
Carrot puree with cinnamon is a refined dish of European cuisine that delights with the harmony of sweetness and spice. Its roots trace back to autumn and winter recipes where spices warm and enrich the flavor. Tender caramelized carrots infused with the aromas of anise, cinnamon, and orange gain a rich depth. A light acidity from wine vinegar highlights the natural sweetness of the root vegetable, while creamy onion adds softness. This puree pairs perfectly with roasted meats, poultry, or vegetables and can also serve as a standalone warming side dish. The dish captivates with its velvety taste and delicate aroma, creating comfort and warmth in every bite.
1
Finely chop the red onion and caramelize it in butter with one teaspoon of brown sugar and two ground cinnamon.
- Red onion: 1 piece
- Brown sugar: 2 tablespoons
- Ground cinnamon: 2 teaspoons
2
Cut the carrot into pieces, add to the onion, and pour everything with vegetable broth and orange juice.
- Carrot: 4 pieces
- Vegetable broth: 300 ml
- Orange juice: to taste
3
Then add cinnamon sticks, star anise, bay leaf, and the zest of half an orange.
- Cinnamon sticks: 2 pieces
- Anise (star anise): 2 pieces
- Bay leaf: 2 pieces
- Orange zest: 0.5 piece
4
Cover and simmer on low heat for 30 minutes. Then remove the cinnamon, anise, and bay leaf, and puree the carrot.
5
Salt, pepper, drizzle with red wine vinegar, and puree again.
- Salt: to taste
- Freshly ground black pepper: to taste
- Red wine vinegar: to taste