But let me tell you my friends, there is a world beyond mashed potatoes. And it is tasty.
I LOVE carrots, and even if they’re not part of my weekly recipe plan, I pick up a bag on autopilot pretty much every time I’m in the grocery store. I usually find myself eating about a pound a week.
Oven-baked carrot fries were my jam for a while, but once you start eating paleo style, it’s only a matter of time before you reach roasted veggie burnout. Last Sunday, I hit my limit.
So I decided to take a step outside my comfort zone and give a puree a try. I feel almost silly posting this recipe because it’s SO SIMPLE. But for people like me who have puree anxiety or who are looking for a fresh way to get their veggies in, I hope this is just the nudge you need.
The method here couldn’t be easier. If you’ve made mashed potatoes (that didn’t come out of a package), you can handle this recipe.
I use an immersion blender to get the luscious, creamy consistency, and if you’ve got one, I’d highly recommend it. Any style of blender or food processor will certainly do the job, but who wants to break out the big, noisy blender (not to mention clean it – ugh) when you can whip everything together in a single pot?
A note about the ingredients: I choose to use coconut cream, which tastes just like coconut milk but has a thicker, more paste-like texture. It melts down in much the same way as butter, and it’s hint of sweetness makes it a carrot’s best friend.
But if you can’t find coconut cream at the store, don’t fret. You’ve got two options:
- Buy a can of coconut milk and scoop up a tablespoon of the thick stuff that rises to the top. (Yep, that’s coconut cream.)
- Use a mixture of coconut oil and butter in its place.
I promise, you really can’t go wrong here.
So, without further ado my friends, I urge you to consider a puree the next time you’re searching for a unique veggie side dish. They’re easy to make, deceptively decadent and – BONUS – they’ll make you feel like a Top Chef.
- 1 lb. organic carrots
- 1 Tbsp coconut cream OR ½ Tbsp grass-fed butter + ½ Tbsp coconut oil
- Plenty of salt and freshly ground pepper
- Pinch of choice: cumin, cinnamon, nutmeg, paprika, curry powder
- Peel and chop your carrots into uniform, 2-inch pieces.
- Toss carrots into a large soup pot and fill with just enough cold water to cover.
- Secure the lid and bring to a boil.
- Once boiling, reduce heat and simmer for 10-12 minutes or until fork-tender.
- Once soft, drain carrots thoroughly using a colander and return them to the pot. I like to place the pot back on the stove, with the burner turned off, because the residual heat will help evaporate any excess liquid. You don’t want soggy carrots!
- Toss in your coconut cream, salt, pepper and spice of choice.
- To create the desired texture, start by going at ‘em with a potato masher. Once you’ve done all you can do, use an immersion blender to really smooth things out. (Alternatively, you can transfer everything to a blender or food processor to puree.)
- Serve alongside a hearty pot roast or use as a delicate pillow for a piece of grilled fish.