Carrot Puree That Actually Tastes Good

Five ingredients, one pot, done in 30 minutes.

This carrot puree is the kind of recipe that makes you look like you put in way more effort than you actually did. Cook the carrots in water until they’re soft, blend with butter and lemon juice, and you’re done. Just make sure you save that cooking liquid – it’s packed with flavor and you’ll need it to get the right consistency.

Chef Griffin

Simple Carrot Puree

Five ingredients, one pot, done in 30 minutes. This carrot puree is the kind of recipe that makes you look like you put in way more effort than you actually did.

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Course: Side Dish

Cuisine: American, French

Ingredients Method Notes

Ingredients

  

• 5 lbs carrots, peeled
• 1 quart water (4 cups)
• 1/2 pound butter (2 sticks)
• 2/3 cup lemon juice (150 grams)

Method

 

1. Peel and chop the carrots into similar-sized pieces.
2. Put everything in a pot over high heat until it boils, then lower the heat to keep it simmering.
3. Cook 15-20 minutes until the carrots are really tender.
4. Strain and save the liquid.
5. Puree adding back some of the liquid for flavor.
6. Taste and adjust if needed.

Notes

Storage: Keeps 5 days in the fridge, 3 months in the freezer.

Variations: Add cumin, ginger, honey, thyme, or rosemary if you want.

The puree thickens as it cools – just add some of the reserved liquid to thin it out.