Puréed Carrot

By Mark Bittman

Published June 2, 2012

  • Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
About 30 minutes
Rating
4(99)
Comments
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Ingredients

  • Sauté 1 ½ pounds trimmed and chopped carrot

  • 1 peeled and chopped onion

  • 2 tablespoons butter to soften

  • 5 cups stock or water

  • Chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 24 milligrams cholesterol; 243 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 5 grams fiber; 551 milligrams sodium; 10 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sauté 1 ½ 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

Claudia U.

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.

Mary Jo

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

Jorge Hereter

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!

sfurstenberg

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

Tracy

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.

nicole orourke

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

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