Creamy Carrot Purée ♥ Featured

Authors: A Veggie Venture

Creamy Carrot Purée ♥

A creamy-luscious purée of carrots and cream, laced with fresh rosemary. This is a show-stopping side dish, one of my very favorites on A Veggie Venture.

~recipe & photo updated 2006 & 2011~
~such a favorite, republished 2012~
~more recently updated recipes~

2006 Original: Butter. Cream. Brown sugar. Ya gotta love what they do for vegetables, too. Here, they create an utterly delicious smooth-as-silk carrot puree that's sublime in its simplicity: sweet but not over the top-ly so, creamy but not tongue-thickening. It is smoother than mashed potatoes, so creates another texture for Thanksgiving tables. I'd also make it in a heartbeat as a creamy base for roasted pork or beautiful grilled chops.

2006: These oh-so-smooth carrots paired beautifully with a smoked ham for our Christmas dinner in 2006. The recipe is one of my very favorite recipes on A Veggie Venture. People really love these carrots!

2012: All these years later and Creamy Carrot Pureé still remains a favorite. It's rich but not over-the-top rich. People take one bite and say, "These are carrots? Wow."

CARROTS for THANKSGIVING Carrots deserve a prominent place on the Thanksgiving table, for more ideas, see Favorite Recipes for Thanksgiving's Top-Twelve Vegetables.


Hands-on time: 15 minutes
Time to table: 45 minutes (if moved to the oven straight-away)
Serves 8 in small-ish servings for a big dinner

2 cups water
1 teaspoon table salt
1 pound carrots, ends trimmed and cut into same-size pieces (no need to peel)

About 1/2 cup cooking water (save the water when draining the carrots!)
1 teaspoon fresh rosemary
2 tablespoons unsalted butter or bacon grease
2 tablespoons brown sugar
1/2 cup half & half

Preheat oven to 350F.

Bring the water and salt to a boil. Trim the carrots while water comes to a boil. Add the salt and carrots, cover and cook til soft, about 20 minutes, adjusting heat to maintain a slow simmer. Drain the carrots (save the water!) and transfer to a food processor. Add the water (enough to get the consistency you want) and rosemary and purée until almost smooth. Add the butter and brown sugar and continue puréeing. Stir in the half & half. Transfer to a greased baking dish.

Place in hot oven for about 30 minutes or until hot and bubbly all the way through.

DAY BEFORE Cook and purée the carrots, transfer to the baking dish, cover with plastic wrap and refrigerate.
DAY OF Return to room temperature, remove plastic wrap. Return to room temperature, bake at 350F for about 45 minutes or until hot and bubbly all the way through.

 2006: Bypass the so-called 'baby carrots'! They are not young 'n' tender carrots: they're just big ol' honkin' huge carrots pared down to look like small carrots (and marketed beautifully). They do eat well: I keep bags handy myself. But they have no flavor when cooked.
 2011: Honestly, eight servings? I need to make this again but it served only four. I did like the looks of serving them in small individual serving dishes.


A Veggie Venture is home of Thanksgiving lover and 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006

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