Ginger Carrot Puree
Serves 4
10 mins prep
25 mins cook
25 mins total
A soft, buttery carrot mash with fresh ginger, balanced, bright, and perfect as a lighter alternative to mashed potatoes.
0 servings
lbcarrotspeeled and chopped
tbspunsalted butter
1 to 1½chicken or veg stock
1 to 2freshly grated ginger
tspkosher saltplus more to taste
Extra virgin olive oilfor finishing
Carrot tops or fresh herbsoptional
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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.