Best 3 Potato Carrot Puree Recipes

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**Potato Carrot Puree: A Nutritious and Flavorful Treat**

Indulge in the goodness of potato carrot puree, a delectable dish that combines the natural sweetness of carrots with the creamy texture of potatoes. This puree is not only a culinary delight but also a nutritional powerhouse, packed with essential vitamins, minerals, and antioxidants. Whether you're seeking a comforting meal, a healthy side dish, or a nutritious option for your little ones, this puree has something for everyone.

Our collection of recipes offers a variety of ways to create this versatile dish. From the classic boiled puree to the roasted version with a hint of smokiness, and even a creamy puree made with coconut milk, there's a recipe to suit every taste and dietary preference. So, let's dive into the delightful world of potato carrot puree and explore the culinary adventures that await.

Let's cook with our recipes!

CARROT AND POTATO PURéE



Carrot and Potato Purée image

Categories     Milk/Cream     Food Processor     Potato     Vegetable     Side     Quick & Easy     Carrot     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1 1/2 lb carrots, cut into 1/2-inch pieces
2 1/2 lb large Yukon Gold potatoes
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon fine sea salt
Special Equipment
a potato ricer or a food mill fitted with medium disk

Steps:

  • Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.
  • While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.
  • Transfer cooked carrots with a slotted spoon to a food processor. Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.
  • While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.
  • Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.

POTATO AND CARROT PUREE



Potato And Carrot Puree image

This puree is excellent, especially if served immediately after it is prepared. Although we could have used a food mill, we pureed the vegetables in a food processor. If you puree potato only in this manner it will get ''cordy'' but, with the addition of the vegetable cooking liquid and the carrots, the mixture takes on a creamy though slightly chunky consistency, with pieces of potato and carrot still visible throughout.

Provided by Jacques Pepin

Categories     dinner, side dish

Time 40m

Yield Six servings

Number Of Ingredients 6

2 pounds boiling potatoes, peeled and cut into 2-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1/4 cup heavy cream
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Place the potatoes and carrots in a saucepan and cover with cool water. Bring to a boil and boil gently for 30 minutes, until tender.
  • Using a skimmer, remove the potatoes and carrots and place in the bowl of a food processor with one cup of the cooking liquid. Add the cream, butter, salt and pepper and process for 20 to 30 seconds, until creamy but still slightly chunky.
  • Serve as soon as possible, mounding the puree next to the sliced roast on each serving plate and spooning juice from the roast over it for added flavor.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 562 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET POTATO AND CARROT PUREE



SWEET POTATO AND CARROT PUREE image

Categories     Vegetable

Yield 6 portions

Number Of Ingredients 8

2 lb sweet potatoes,
1 lb carrots
2 1/2 c water
1 tb sugar
12 tb butter
1/2 creme fraiche
1/2 tsp nutmeg
dash cayenne pepper(optional)

Steps:

  • Scrub potatoes and cut a small, deep slit in the top of each. Set on the center rack of a a preheated 375 F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Meanwhile, peel and trim carrots and cut them into 1-inch lengths. Put them in a saucepan and add the water, sugar, 2 T of the butter, and salt and pepper to taste. Set over medium heat, bring to a boil, and cook uncovered until water has evaporated and carrots begin to sizzle in the butter, about 30 minutes. The carrots should be tender. If not, add a little additional water and cook until carrots are done and all loquid has evaporated. Scrape out the flesh of sweet potatoes and combine with carrots in the bowl of a food processor fitted with a steel blade. Add remaining butter and the creme fraiche and process until very smooth. Add nutmeg, and season to taste with salt and pepper. Add cayenne, if desired, and process briefly to blend. To reheat, bring to room temperature in an ovenproof serving dish and cover with foil. Heat in a preheated 350 F oven for about 30 - 40 minutes, or until steaming hot. If topping with marshmellows, broil for 5 min.

Tips:

  • For a smoother puree, peel the potatoes and carrots before cooking.
  • If you don't have a steamer, you can boil the potatoes and carrots in a pot of water until they are tender.
  • To make the puree even creamier, add a tablespoon or two of butter or cream.
  • Season the puree to taste with salt, pepper, and other herbs or spices, such as garlic powder, onion powder, or paprika.
  • Serve the puree immediately or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This potato-carrot puree is a delicious and versatile side dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber, and it can be easily customized to suit your taste. Whether you are looking for a simple and healthy side dish or a creamy and flavorful addition to your next meal, this potato-carrot puree is a great option.

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