It’s no secret that I really like roasting greens. The sweetness that comes from the caramelization is kind of obvious in carrots. This puree is commonly readily available through the cooler months. Carrots are pretty cheap and there’s actually a lot you can also make with a strong carrot puree.
This puree is pretty hands-off, only a little bit of chopping. As you’ll be able to see beneath, the choices are countless with this puree. I really like utilizing the puree so as to add creaminess to risottos, as a filling for stuffed pasta (assume these butternut squash shells, however with this carrot puree), or as a easy unfold on toast.
Roasted Carrot Puree | Cooking Component
An straightforward carrot puree that may be made upfront and utilized in pastas, soups, and risottos.
- 1 pound carrots
- three to four cloves garlic
- 1 tablespoon olive oil
- 1/four teaspoon salt
- Broth or water, for thinning
- Preheat oven to 425˚F.
- Cut the carrots into 1/2″ thick slices and peel and roughly chop the garlic into huge items. Place on a sheet tray and toss with the olive oil and salt. Bake till the carrots are tender and browning. Let carrots cool barely.
- Place the carrots in a high-speed blender or meals processor. Puree, including a number of tablespoons of liquid as wanted, till the puree is easy however nonetheless thick.
- Store within the fridge for as much as 5 days.
by Erin Alderson
Roasted Carrot Puree
Vegetables: this idea is scrumptious with candy potatoes, butternut squash, and even root greens like parsnips and rutabagas. Use one or roast a number of totally different greens collectively.
Alliums: substitute garlic with chunks of onion or shallot.
Spices/Herbs: Mix up the flavors of the puree. Spices, like cumin and coriander, work properly with the carrots. Try a spice mix akin to curry powder. Rosemary, thyme, and basil will work.
How to make use of Roasted Carrot Puree
Pasta: Use the carrot puree as ravioli or stuffed pasta filling. You can even add a number of spoonfuls of the carrot puree to a cream sauce for a pop of coloration.
Sauces: Use the carrot puree and blend with nut lotions or nut/seed butters. Add in ginger/soy sauce for a noodle bowl sauce or cilantro/cumin for an enchilada sauce.
Risotto: Use the carrot puree to make a risotto a bit extra creamy.
Polenta: Similar to the risotto, stir in a little bit of the carrot puree into the cooked risotto, like this candy potato polenta.
Curry: Use the carrot puree with coconut milk, ginger, curry powder/pasta and herbs for a scrumptious curry base.
Soups: The roasted carrot puree is an ideal base for soup. Add in your favourite aromatics with vegetable broth.
Toast: Spread the carrot puree on a bit of toast and high with a fried egg.
Recipes that use Roasted Carrot Puree