Carrot Puree

For a delightful twist on a classic vegetable dish, try this carrot puree, lifted up with a splash of orange liqueur and a sprinkle of nutmeg. The pairing of earthy, naturally sweet fresh carrots and bright orange liqueur results in a perfectly balanced side dish that will make a stunning accompaniment to heartier meat entrees. It’s a visually striking side that offers balance, indulgence and warmth to any meal.

Ingredients for Carrot Puree

• Carrots: You’ll want to use fresh carrots, and slice them into smaller chunks for the quickest and easiest mashing.
• Butter: Cubing the butter before adding it to the carrots will give you the best results.
• Sugar: Regular granulated sugar can be used, or you can sub in brown sugar, coconut sugar, maple syrup or honey.
• Orange liqueur: Orange liqueur adds a hint of zesty brightness to this dish.
• Spices: You’ll be using salt, pepper and ground nutmeg to boost the flavor of the carrots.

Directions

Step 1: Cook the carrots

Place the carrots in a Dutch oven, and add water to cover them. Bring the water to a boil. Cook, covered, for 15 to 20 minutes or until the carrots are very tender, checking on the water to make sure it has not cooked off. Drain the carrots, and return them to the pan.

Step 2: Combine the ingredients and blend

In a small bowl, combine the carrots, cubed butter, sugar, orange liqueur, salt, pepper and nutmeg. Mash or puree the carrots with a hand masher, food processor or blender until they’re completely smooth and the ingredients are fully mixed.

Carrot Puree Variations

• Skip the liqueur: If you’d prefer this dish without any liqueur, you can use orange extract instead. If you plan on using leftovers for soups, you might just want to skip it altogether.
• Make it maple: The combination of carrots, orange and maple syrup is so delightful you’ll never want to make this carrot puree recipe without maple syrup again. To do this, simple use pure maple syrup in place of the sugar.

How to Store Carrot Puree

Store any leftovers in an airtight container in the fridge. Additionally, you can freeze mashed carrots in a freezer-safe, airtight container or plastic zip-top bag for up to three months. When you want to serve them, take the frozen blend out the night before and thaw it in the fridge. You can rewarm it in a pan on the stove, mixing well until it’s warmed through. You may want to blend it again just until everything is combined; sometimes, frozen carrots can separate when they’re thawed, and blending will take care of this.

How long does carrot puree last?

If stored properly, pureed carrots can last in the fridge for up to three days. You can reheat them easily by adding a splash of water while stirring them on the stovetop.

Carrot Puree Tips

How can I make my carrot puree smoother?

If your carrots weren’t cooked quite long enough, you might end up with a carrot puree that’s grainy. To make the smoothest mashed carrots, you’ll want to make sure your carrots are almost falling apart when you remove them from the Dutch oven. Additionally, you can add a ladleful of the hot cooking water to the food processor along with the carrots, which will help to make the carrots velvety smooth.

How can I thicken my carrot puree?

If you have a bit too much liquid in your mashed carrots, simply add a teaspoon or two of instant mashed potato powder. It’ll easily (and tastelessly!) absorb the extra liquid.

How can I use leftover carrot puree?

One of the best ways to use leftovers of this mashed carrots recipe is to add it to a soup, although you’ll have to be careful with the flavors from the orange liqueur. We love a carrot ginger soup, and this puree can easily be added with a few other ingredients to make a delightful, nourishing soup.