The leaves are falling, the air is crisp and that means one thing…fall is us upon. While I am sad to see summer go, I am quickly reminded that with fall comes a beautiful harvest of creamy squashes, pumpkins and root vegetables… oh my!
Although I like to make inventive and unique recipes, most of the time I crave simple honest food.
Enter this crazy easy and delicious Carrot Ginger Puree.
All that is necessary for this recipe is to steam carrots and blend them with some ginger, broth of choice (chicken, vegetable, dashi), olive oil, and blend it up. Garnish with cilantro and blamo you have yourself a side dish that could be used for a dinner party or a solo night in front of the tv with a big spoon ;)
I suggest making a ginger paste when you do your food prep to save time on weeknight cooking and because chopping ginger can be a drag. I like to make a large batch of this because I use ginger a lot, but make as much as you and your family will use for a week.
- Simply take 3-4 large pieces of ginger peel and chop into chunks.
- Add the chopped ginger to a food processor and cover half way with a light oil.
- Pulse the ginger, scraping the sides down every so often with a spatula, until the mixture becomes a paste with no large chunks.
- Store in an airtight container and use when needed. It should last about a week or so in the fridge.
Carrot Ginger Puree
Vegan - Gluten Free - Grain Free - Sugar Free - Paleo
- 2 lb Organic Peeled Carrots
- 1 1/2 Tbl Finely Chopped Ginger
- 1/2 -1 Cup Low Sodium Chicken Broth (see notes)
- 2 Tbl Olive Oil
- 1 tsp Bragg's Aminos or to taste
- Celtic Sea Salt to taste
- 1 Tbl Chopped Cilantro for Garnish
- Cut peeled carrots into 1/2'' pieces.
- Place into the basket of a steamer set over simmering water and steam for 5-8 minutes or until the flesh is easily pierced with a fork.
- Transfer the carrots to a blend and add the finely chopped ginger, olive oil and 1/2 cup of broth.
- Start to blend. If the mixture is too thick add more broth a few tablespoons at a time and blend.
- When the consistency is to your liking taste for seasoning.
- For a creamier puree replace the chicken broth with coconut milk and omit the olive oil.
- For the ginger: I like to chop up a bunch of ginger and process in a food processor with some oil to cover the ginger half way and blend until it becomes a fine paste. This way you don't have to chop ginger every time you need it.