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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.

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
Servings6
Calories Per Serving161
Total Fat9g15%
Sugar10gN/A
Saturated1g7%
Protein2g3%
Carbs19g6%
Vitamin A1267µg100%
Vitamin B60.2mg11.6%
Vitamin C16mg27%
Vitamin E2mg12%
Vitamin K28µg35%
Calcium60mg6%
Fiber5g18%
Folate (food)34µgN/A
Folate equivalent (total)34µg8%
Iron0.6mg3.6%
Magnesium23mg6%
Monounsaturated7gN/A
Niacin (B3)2mg8%
Phosphorus59mg8%
Polyunsaturated1gN/A
Potassium534mg15%
Sodium274mg11%
Sugars, added2gN/A
Thiamin (B1)0.1mg7.7%
Zinc0.4mg2.7%
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