Carrot purée

Carrot purée

By
From
Cut the Carbs!
Serves
2

It’s the pliant squish of white carbs I found hardest to live without. What is a lamb cutlet without a bed of mashed potatoes, an osso bucco without a base of risotto Milanese, or a tagine without a downy tumble of couscous on the side?

One easy solution can be found in purées of other, lower-GI vegetables and pulses. Simply steamed, wilted or warmed through then blitzed with a stick blender, this purée swiftly become simple building blocks for sturdy meals. Once you’ve got the basics mastered, all that’s needed are some extra spices or herbs to twist it in an entirely new direction (try cumin or turmeric with the carrot, or mint or tarragon with the peas). And if your inspiration and inclination to cook start and end with a purée, never fear – slosh in an extra cup of water or stock and you’ve got yourself a bowl of soup. Dinner: sorted.

Ingredients

Quantity Ingredient
4 medium carrots, peeled and diced
1 tablespoon olive oil
1/2 teaspoon sea salt

Method

  1. Steam the carrots for 2 minutes or until they can be pierced with the tip of a knife. Purée with the olive oil and salt. Serve warm.

To serve:

  • Terrific with roast beef, chicken or white fish. Try adding 3 tablespoons hummus or 1 tablespoon tahini for a Middle Eastern turn, or fresh, grated ginger for a bit of zip.
Tags:
healthy
low carb
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again