Ginger Carrot Puree
A soft, buttery carrot mash with fresh ginger, balanced, bright, and perfect as a lighter alternative to mashed potatoes.
Servings: 4
Ingredients
- 1 lb carrots peeled and chopped
- 1 tbsp unsalted butter
- 1 to 1½ cups chicken or veg stock
- 1 to 2 tsp freshly grated ginger
- 1 tsp kosher salt plus more to taste
- Extra virgin olive oil for finishing
- Carrot tops or fresh herbs optional
Instructions
- Add carrots, butter, ginger, salt, and 1 cup of water or stock to a pot.
- Bring to a simmer over medium heat, cover, and cook for 20 to 25 minutes until very soft.
- Uncover and let excess liquid reduce slightly, leaving just a small amount in the pot.
- Transfer to a blender and blend, starting with a small amount of liquid. Add more gradually until you reach a thick, smooth mash consistency.
- Taste and adjust seasoning as needed.
- Reheat gently if needed, then serve with a drizzle of olive oil and herbs.
Nutrition
Calories: 104kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 789mg | Potassium: 460mg | Fiber: 3g | Sugar: 7g | Vitamin A: 19034IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
