Sweet Puréed Carrots With Orange And Ginger

Name: Sweet Puréed Carrots With Orange And Ginger
Ingredients: 2 pound carrots, peeled and cut into ½ inch slices; 2 cup 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

Hannah Hoskins|April 14, 2016 9:30 am EST

4.7 (3 ratings)

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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.

Servings

6

Ingredients

2 pound carrots, peeled and cut into ½ inch slices
2 cup 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.