Indulge in a culinary journey with our delightful ginger carrot puree, a symphony of flavors that tantalizes your taste buds. This puree is not just a side dish; it's an explosion of vibrant colors, a harmonious blend of sweet carrots, aromatic ginger, and a hint of zesty lemon.
For those seeking a classic puree, we offer the timeless recipe that highlights the natural flavors of carrot and ginger. With just a few simple steps, you can create a puree that is both creamy and comforting.
If you're looking for a twist on the traditional, try our roasted carrot and ginger puree. Roasting the carrots intensifies their sweetness and adds a smoky depth of flavor. This puree pairs perfectly with roasted meats or can be enjoyed as a dip for your favorite crackers.
For a puree with a touch of elegance, our ginger carrot puree with lemongrass and coconut milk is a must-try. The aromatic lemongrass and creamy coconut milk elevate the puree to a new level of sophistication. Serve it as a side dish or use it as a base for a flavorful soup.
With three distinct recipes to choose from, our ginger carrot puree collection caters to every palate. Embark on this culinary adventure and discover the versatility of this humble vegetable. From classic to contemporary, these purees will transform your meals into memorable experiences.
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CARROT PURéE WITH GINGER AND ORANGE
Categories Food Processor Ginger Vegetable Side Thanksgiving Vegetarian High Fiber Orange Carrot Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook carrots and 3 tablespoons sugar in large pot of boiling salted water until carrots are very tender, about 25 minutes. Drain well. Return carrots to same pot; stir over medium heat until any excess moisture evaporates.
- Meanwhile, bring orange juice to simmer in heavy, small saucepan over medium heat. Add butter, ginger and orange peel; whisk until butter melts. Whisk in lemon juice and remaining 1 tablespoon sugar.
- Purée half of carrots and half of juice mixture in processor until smooth. Transfer to large bowl. Repeat with remaining carrots and juice mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm carrots in microwave oven on high about 4 minutes or rewarm in saucepan over medium-low heat, stirring frequently.)
GINGER CARROT SOUP
Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
PAPRIKA SEARED SALMON WITH CARROT-GINGER PUREE AND RED PEPPER COULIS
Steps:
- To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.
- To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.
- To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.
- To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute.
- Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.
SHELLFISH WITH CARROT GINGER PURéE
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Peel carrots and cut crosswise into 1/2-inch pieces.
- In a large saucepan bring 4 cups salted water to a boil and cook carrots until tender, about 7 minutes. Reserve 2 cups cooking liquid and drain carrots in a colander. In a blender purée hot carrots in batches with reserved cooking liquid, gingerroot, cumin, and salt and pepper to taste (use caution when blending hot liquids).
- Scrub clams and mussels, pulling beards from mussels if necessary. Shell shrimp and devein if desired.
- In a heavy 6-quart kettle with a tight-fitting lid boil wine with shallot until wine is reduced by about half. Reduce heat to low and add butter, stirring, and half of carrot purée. Add clams and simmer, covered, over moderate heat, stirring, 5 to 10 minutes, checking them every minute after 5 minutes and transferring them as they open with a slotted spoon to a bowl. (Discard any clams that are unopened after 10 minutes.)
- Add mussels to wine mixture and simmer, covered, stirring, 3 to 8 minutes, checking them every minute after 3 minutes and transferring them as they open with a slotted spoon to bowl. (Discard any mussels that are unopened after 8 minutes.)
- Add shrimp and remaining carrot purée to wine mixture and simmer, uncovered, stirring, until shrimp are just cooked through, about 3 minutes. Return clams and mussels to kettle and heat, stirring gently, until just heated through.
- Divide shellfish and sauce among 4 bowls and garnish with chives. Serve shellfish with toasts.
GINGER-GLAZED CARROTS
The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.
Provided by stephljones
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g
BABY CARROT-AND-GINGER PUREE
This comes from the American Baby Magazine, March 2011 issue. It is recommended for ages 8+ months. My baby is not old enough yet so putting it here for safekeeping in the meantime. It will make a nice addition to my other baby recipes.
Provided by Queen Puff
Categories Vegetable
Time 30m
Yield 3 cups, 32 serving(s)
Number Of Ingredients 3
Steps:
- Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
- Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
- Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.
Nutrition Facts : Calories 8.9, Fat 0.1, Sodium 15.3, Carbohydrate 2.1, Fiber 0.6, Sugar 1, Protein 0.2
Tips:
- Choose fresh, organic carrots for the best flavor and texture.
- Peel and chop the carrots into small pieces for even cooking.
- Use a high-quality olive oil for roasting the carrots.
- Roast the carrots until they are tender and slightly caramelized.
- Use a food processor or blender to puree the carrots until smooth.
- Season the puree with ginger, garlic, salt, and pepper to taste.
- Serve the puree warm or at room temperature.
Conclusion:
Ginger carrot puree is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and antioxidants. The puree can be served on its own or used as a dip, spread, or sauce. It is a versatile dish that can be enjoyed in many different ways.
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