I know what you’re thinking—carrot puree? Isn’t that just baby food in disguise? But rest assured, this isn’t the bland, jarred version from the toddler aisle. It’s a vibrant and versatile side that holds its own in a gourmet setting, whether served beneath a golden seared scallop or alongside a perfectly roasted pork chop.
The natural sweetness of the carrots helps balance the richness of meats like duck, lamb, or sausage, and it’s equally at home with delicate seafood—scallops, sea bass, halibut—all of which benefit from the subtle contrast and added depth the purée brings to the plate.
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And it doesn’t stop there. This isn’t a one-note mash. It’s a blank canvas waiting for your creativity. Swirl in warm spices like ginger, coriander, or cumin. Add a gentle kick with curry powder or a pinch of cayenne. Want it even sweeter? A touch of honey or agave syrup turns it into a spoon-worthy delight.
So go ahead—reclaim carrot purée from the baby food aisle and give it the culinary upgrade it deserves. Your taste buds will thank you.
Let’s Make Carrot Puree
Slice and boil the carrots with butter.
Strain the carrots and place in a blender with the remaining butter, half and half, salt, pepper, olive oil and 2 tablespoons of reserved water. Blend on high speed to a smooth puree.
Plate under seared scallop and top with micro-greens. Print
Carrot Puree
Pureed carrot, butter, half and half, salt and pepper
Ingredients
- 1 lb carrots – peeled and thinly sliced
- 4 TBL unsalted butter
- 1/4 cup half and half
- 1 pinch kosher salt
- 1 pinch ground white pepper
- 1 tsp extra virgin olive oil
Instructions
- Cover the carrots with water and a pat of butter. Simmer for 20 minutes until soft enough to mash with a fork
- Reserve a cup of the water and strain the carrots
- Transfer the carrots to a blender, add the remaining butter, half and half, salt, pepper, olive oil and 2 tablespoons of reserved water
- Blend to a smooth puree. Add more water a teaspoon at a time if necessary to achieve silky smoothness
- Serve immediately or refrigerate in an air tight container until ready to use