Carrot puree
4 servings
30 minutes
Carrot puree is a delicate and aromatic dish from French cuisine. It captivates with the natural sweetness of carrots and simplicity. The French appreciate such light side dishes as they pair well with meat or fish or can serve as a healthy snack on their own. Carrots cooked until soft retain their rich natural sweetness, while a hint of salt and pepper enhances their flavor. The texture of the puree is velvety and airy, and adding broth makes it especially tender. This dish not only delights the taste but also offers health benefits: carrots are rich in vitamins A and C that strengthen the immune system. Carrot puree is an ideal choice for those seeking a balance between health and gastronomic pleasure.
1
Peel the carrots and cut them into small pieces. Transfer to a saucepan. Add water and bring to a boil. Reduce the heat and cook until soft for 20 minutes. Drain, leaving the water from the carrots.
- Carrot: 1 kg
2
Mash the carrots with a masher or blender to a puree consistency, adding carrot water to reach the desired consistency. Season with salt and pepper to taste.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
