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Carrot Puree with Browned Butter and Ginger Recipe

Carrot Puree with Browned Butter and Ginger Recipe

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Carrot Puree with Browned Butter and Ginger

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Ingredients:

Serving

2 1/2 lb carrots, peeled and coarsely chopped
1 medium baking potato, peeled and coarsely chopped
1/4 cup butter
2/3 cup half-and-half
1 tsp salt
1 tsp ground ginger
1/4 tsp pepper
1 tbsp white wine vinegar

Directions:

Place carrot and potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until very tender. Drain well. Process half of potato and carrot in a food processor until smooth.
Place butter in a small skillet. Cook over medium heat 3 minutes or until butter solids turn light brown, stirring often. Add brown butter and half-and-half to carrot puree. Add remaining half of carrot and potato, salt, and remaining ingredients; process until smooth.
Note: Beurre noisette is French meaning browned butter. Don't be tempted to substitute margarine; it won't have the same flavor or consistency. Cook carefully to develop the light hazelnut ( noisette ) color.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	136.05 Kcal (570 kJ)
Calories from fat	73.64 Kcal
		% Daily Value*
Total Fat	8.18g	13%
Cholesterol	22.75mg	8%
Sodium	397.76mg	17%
Potassium	484.33mg	10%
Total Carbs	15.07g	5%
Sugars	7.09g	28%
Dietary Fiber	4.27g	17%
Protein	2.11g	4%
Vitamin C	8.7mg	15%
Vitamin A	1.5mg	50%
Calcium	70.4mg	7%

Amount Per 100 g
Calories	79.09 Kcal (331 kJ)
Calories from fat	42.81 Kcal
		% Daily Value*
Total Fat	4.76g	13%
Cholesterol	13.23mg	8%
Sodium	231.23mg	17%
Potassium	281.56mg	10%
Total Carbs	8.76g	5%
Sugars	4.12g	28%
Dietary Fiber	2.48g	17%
Protein	1.23g	4%
Vitamin C	5.1mg	15%
Vitamin A	0.9mg	50%
Calcium	40.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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