This silky French carrot purée is a gourmet way for the whole family to enjoy carrots — simple and elegant. It also makes a delightful side for entertaining. Think of it as a twist on mashed potatoes but with the natural sweetness and nutrients of carrots.
Like mashed potatoes, this purée can be customized with a variety of ingredients. I'll share a basic recipe along with a few easy variations so you can mix things up and keep it fresh.
The recipe is simple. Boil the carrots, season and purée them until smooth. I always use an immersion blender for easy cleanup.
1 1/4 lb carrots (4 to 6 servings)
Butter - 2-4 tbsp or to taste
Cream - about 1/4 cup or to taste
Salt & pepper
A pinch of ground nutmeg (optional, but very French!)
Peel the carrots (or not) and cut them into chunks.
In a medium saucepan, cover the carrots with just enough water to submerge them. Cover and boil (or steam) them for about 15–20 minutes until very soft.
Drain the carrots, but reserve a little of the cooking water in case you need to adjust the texture.
Return the carrots to the pot.
Add the butter, cream, and a pinch of nutmeg. A Microplane is a handy tool for grating nutmeg.
Purée using an immersion blender until smooth, adding a splash of the reserved cooking water if you want a thinner texture. You can also use a potato masher for a rustic texture or a food mill, but an immersion blender is a worthwhile addition to your kitchen for convenience and easy cleanup.
Taste and adjust seasoning as needed.
Serve as a side or as a bed for meats, fish, or chicken.
Carrot purée and braised pork loin
Smooth carrot purée made using an immersion blender
Mashed carrot purée using a potato masher ... in the background is carrot water from boiling, which I use to make rice — why not?!
Fresh nutmeg and a Microplane
Serve as a side dish or as a bed for roast chicken, rack of lamb, braised beef or pork, or fish en papillote.
Add one yellow potato to every six carrots for a thicker purée.
Add a dollop of crème fraîche to add a new layer of flavor.
Try with sautéed onions or a clove of garlic — add these ingredients to the carrots and purée everything together.
Add a splash of fresh orange juice and zest.
For a lighter version, swap the butter for a drizzle of olive oil, or use chicken stock instead of cream.
Add a few fresh herbs like thyme, parsley, or chives.
Use your Kitchen Intuition and have fun flavoring your purée!
Involve a child or family member in peeling and chopping the carrots, and make it a moment together.
Cook in stages. When you're in the kitchen doing something else, boil or steam the carrots. Then drain and store them — right in the pan. When you're ready to prepare your puree, put the pan on the stove, add the rest of the ingredients, warm, and puree.
Kids' crinkle-cut safety knife
Carrot purée with rack of lamb
Brasied pork over carrot purée
A scallop on a bed of leftover carrot purée for a small course — made with leftovers
You can save this idea to your recipe app for when you have leftover steamed or roasted carrots. Then, put them in a small pot, warm them, and add some cream and butter. In minutes, you've transformed your leftovers into a new, exciting side! You can also make it thicker and serve it as a dip.
When you use your Kitchen Intuition, you'll always come up with a delicious idea.
