How to Make Incredible Carrot Puree
My wife loves to prepare recipes from the Wall Street Journal’s “Slow Cooking Fast”. Last week we enjoyed a must try salmon with quick-pickled vegetables and carrot puree. It was “as good as it gets”!
What makes a meal as good as it gets? Easy, if I were served this meal in a good restaurant would I be happy? If the answer is yes, it’s a keeper.
I’m sure if you do a search for this recipe on WSJ’s website, you’ll be able to find it. But I wanted to share with you the carrot puree part of this recipe.
Because it was so delicious and can be served as a side dish for so many other meals as a healthy alternative to potatoes, grains and rice. Besides serving salmon, this carrot puree works well with any pan fried fish, chicken or pork.
Chef Kwame Onwuachi
This recipe is from Chef Kwame Onwuachi of Washington, DC’s Kith/Kin and Philly Wing Fry restaurant fame. If his name is familiar, it’s because he has been on the television show Top Chef and was named one of Food & Wine magazines “Best New Chefs” in 2019.
What Is A Puree?
A puree, sometimes called a mash, is made with cooked fruits, vegetables or legumes that have been blended up in a food processor or blender until they reach a creamy consistency. You can also use a food mill or some other kind of food press to get to the consistency you are looking for.
Think hummus, Baba ghanoush, applesauce or baby food. Puree comes from the Old French language meaning “refined”.
Chef Kwame suggests using either fresh carrot juice or chicken stock to make the carrot puree. We had homemade chicken stock on hand but next time I would like to try making this with fresh carrot juice to see how the two compare.
1 tablespoon grapeseed oil (olive oil works fine too)
3-4 good sized carrots, peeled & sliced into thin coins
1/2 onion, thinly sliced
1 teaspoon cumin
3 cups fresh carrot juice or chicken stock
How To Prepare At Home
Heat a medium sized pot on medium high. When the pan is hot, add the oil. When the oil gets hot, add the carrot slices, onion slices and cumin.
Sweat the carrots until they start to soften on the edges.
Add the carrot juice or chicken stock and simmer uncovered for about 20 minutes or until the liquid in the pot reduces by a third.
We used a hand-blender to puree the carrots which worked out well but you could also transfer the ingredients to a blender or food processor and process until smooth.
Taste and adjust seasonings with salt and pepper.
Serve as a side dish to whatever you’re cooking.
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