Best 7 Purée De Carottes Mashed Carrots With Coconut Milk Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mashed carrots, a classic comfort food, get a tropical twist with the addition of coconut milk in this delightful recipe. The natural sweetness of the carrots pairs perfectly with the creamy, rich coconut milk, creating a side dish that is both satisfying and exotic. This versatile dish can be served as a side to grilled chicken or fish, or as a light main course with a side salad. It's also a great way to sneak in some extra vegetables for picky eaters. If you're looking for a vegan or dairy-free option, simply omit the butter and use all coconut milk instead.

In addition to the classic mashed carrot recipe, the article also includes two variations: one with roasted carrots and one with sweet potatoes. The roasted carrots add a slightly caramelized flavor to the dish, while the sweet potatoes give it a more earthy, complex flavor. Both variations are equally delicious and offer a slightly different take on the classic dish.

No matter which recipe you choose, you're sure to enjoy this delicious and easy-to-make side dish. It's perfect for a weeknight meal or a special occasion dinner.

Check out the recipes below so you can choose the best recipe for yourself!

PURéE DE CAROTTES - MASHED CARROTS WITH COCONUT MILK



Purée De Carottes - Mashed Carrots With Coconut Milk image

The full name of this recipe is "Purée de carottes parfumée à la coriandre et au lait de coco" (Coriander-flavored Mashed Carrots with Coconut Milk.) This can be used as a side dish, a one bowl snack or even baby food. This recipe is from latartinegourmande.com

Provided by ThatSouthernBelle

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb carrot, peeled and diced
2 ounces carrots, peeled and diced
2 yukon gold potatoes, peeled and diced
1 bunch fresh coriander
1/3 cup unsweetened coconut milk
2 tablespoons olive oil
sea salt, Fleur de sel
crushed red peppercorns

Steps:

  • Place the vegetables and a few coriander leaves in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cover and cook until tender, about 20 minutes (or less depending on the size of the vegetable pieces).
  • Drain and transfer to a food mill. Puree the vegetables.
  • Heat the coconut milk and add to the mashed carrots with 2 tablespoons olive oil.
  • Serve warm with a dash of fleur de sel, freshly chopped coriander and cracked red peppercorn.

Nutrition Facts : Calories 139.1, Fat 7.4, SaturatedFat 3, Sodium 62.6, Carbohydrate 17.7, Fiber 3.2, Sugar 4.3, Protein 1.9

CARROT PURéE



Carrot Purée image

You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.

Provided by Martha Rose Shulman

Categories     appetizer

Time 20m

Yield 2 cups

Number Of Ingredients 13

1 1/2 pounds carrots, peeled and sliced
1/2 teaspoon cumin seeds, lightly toasted and ground
3/4 teaspoon caraway seeds, ground
1/2 teaspoon Aleppo pepper or mild chili powder
Salt to taste
3 tablespoons extra virgin olive oil
1 to 2 tablespoons fresh lemon juice (to taste)
Salt to taste
1/2 cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt
1 to 3 garlic cloves, mashed to a puree with salt to taste in a mortar and pestle
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped mint

Steps:

  • Steam the carrots above 1 inch of boiling water for 15 minutes or until soft. Remove from the heat and transfer to a food processor fitted with a steel blade.
  • Pulse the carrots in the food processor and scrape down the sides of the bowl. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice. Process until the carrots are pureed. Stop the machine and scrape down the sides of the bowl with a spatula. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated. Taste and adjust seasonings. Transfer to a serving bowl or platter.
  • If using the seasoned yogurt, combine all of the ingredients and mix together well. Make a well in the middle of the carrots and spoon in the yogurt.
  • Serve the carrot puree with pita triangles, croutons, or crudités.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 10 grams

CARROT PURéE



Carrot Purée image

An easy Carrot Purée recipe.

Categories     Milk/Cream     Garlic     Vegetable     Side     Thanksgiving     Quick & Easy     Carrot     Winter     Gourmet

Yield Makes 2 servings (about 2/3 cup)

Number Of Ingredients 6

1/2 lb carrots (3 medium), halved lengthwise and cut into 1/2-inch pieces
1 small garlic clove
1/3 cup low-sodium chicken broth
1/4 teaspoon salt
2 tablespoons heavy cream
1 teaspoon unsalted butter

Steps:

  • Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Purée mixture with cream and butter in a food processor until smooth.

COMPANY MASHED CARROTS



Company Mashed Carrots image

Although I call these "company carrots," I'll often serve them on a weeknight to my family. No matter who's eating it, the fast, easy dish is always a favorite. -Cynthia Hanus-Beard, Tamarac, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 pounds carrots, sliced
1/2 cup butter, cubed
2 tablespoons sugar
1 tablespoon orange liqueur
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Steps:

  • Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan., Mash carrots with remaining ingredients by hand or puree in a food processor until blended.

Nutrition Facts :

SWEET CARROT PURéE



Sweet carrot purée image

Have something a little different on the side of your roast this week

Provided by Silvana Franco

Categories     Dinner, Side dish

Time 40m

Number Of Ingredients 5

large knob of butter
2 onions , thinly sliced
1 tbsp brown sugar
1kg carrot , sliced
bunch of parsley , finely chopped

Steps:

  • Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
  • Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.

Nutrition Facts : Calories 114 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19.1 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 1.6 grams protein, Sodium 0.16 milligram of sodium

PARSNIP AND CARROT PUREE



Parsnip and Carrot Puree image

Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 5

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
¼ cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Steps:

  • Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
  • Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g

CARROT PUREE



Carrot Puree image

All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 3

2 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
1 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Place carrots in a medium saucepan, and cover with water.Bring to a boil. Reduce heat, and simmer until carrots aretender, about 20 minutes. Drain, reserving cooking liquid.
  • Puree carrots in a blender or with a potato masher, addingcooking liquid as needed, until thinned but still chunky. Stirin salt, and season with pepper.

Tips:

  • Choose the best carrots: For the best flavor and texture, choose fresh, tender carrots.
  • Peel and chop the carrots evenly: This will help them cook evenly.
  • Simmer the carrots in coconut milk: This will infuse them with a delicious, creamy flavor.
  • Season the carrots to taste: Add salt, pepper, and other spices to your liking.
  • Garnish with fresh herbs: This will add a pop of color and flavor to your dish.

Conclusion:

Mashed carrots with coconut milk is a delicious, healthy, and easy-to-make side dish. It's perfect for a weeknight meal or a special occasion. The carrots are creamy and flavorful, and the coconut milk adds a touch of sweetness and richness. This dish is sure to please everyone at your table.

Related Topics