Sweet Puréed Carrots With Orange and Ginger

Slightly sweetened and spiced carrots are the perfect Passover side dish
Carrot Puree

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Add a splash of color to your Passover table with this simple side of puréed carrots.

This recipe is courtesy of Saveur.

6
Servings
165
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds carrots, peeled and cut into ½ inch slices
  • 2 Cups vegetable broth
  • 1 Tablespoon sugar
  • 1/2 Teaspoon kosher salt, plus more to taste
  • 1/4 Cup olive oil
  • 1 Tablespoon fresh ginger, peeled and finely grated
  • 2 cloves of garlic, minced
  • 1/3 Cup fresh orange juice
  • Freshly ground pepper, to taste

Directions

In a large saucepan, set over medium heat, combine carrots, broth, sugar, and salt. Bring to a simmer, cover, and cook for 20 minutes, until the carrots are very tender. Drain the carrots, reserving ¼ cup of the cooking liquid.

In a medium saucepan set over medium-low heat, warm up the olive oil. Add the garlic and ginger, and cook, stirring frequently, until softened and fragrant, about 2-3 minutes. Remove from the heat.

Add everything to a food processor and purée until smooth, scraping down the sides to make sure everything is combined. For a smoother purée, add 2 tablespoons of the reserved cooking liquid. Season with salt and pepper. Serve immediately.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
7g
29%
Carbohydrate, by difference
22g
17%
Protein
1g
2%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
14mg
1%
Fiber, total dietary
2g
8%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
21mg
3%
Sodium, Na
168mg
11%
Water
210g
8%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.