Carrot Purée with Ginger and Orange

Ingredients

3 pounds carrots, peeled and cut into ½-inch rounds

2 TBSP honey

⅓ cup fresh orange juice

½ cup butter, cut into pieces, room temperature

1½ TBSP minced peeled fresh ginger

1 TBSP grated orange peel

1 TBSP fresh lemon juice

1360 grams carrots, peeled and cut into 1.3-cm rounds

2 TBSP (30 ml) honey

80 ml fresh orange juice

113 grams butter, cut into pieces, room temperature

1½ TBSP (22 ml) minced peeled fresh ginger

1 TBSP (15 ml) grated orange peel

1 TBSP (15 ml) fresh lemon juice

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Egg Free

Nut Free

Soy Free

Recipe PDF

Instructions

Boil carrots and 1½ TBSP (22 ml) honey in a large pot of salted water.
Stop when carrots are very tender, about 25 minutes.
Drain well.
Return carrots to same pot and stir over medium heat until any excess moisture evaporates.
Meanwhile, bring orange juice to simmer in heavy small saucepan over medium heat.
Add butter, ginger, and orange peel.
Whisk until butter melts.
Whisk in lemon juice and remaining honey.
Purée half of carrots and half of juice mixture in processor until smooth.
Transfer to large bowl.
Repeat with remaining carrots and juice mixture.
Season to taste with salt and pepper.

Nutritional Info

Storage

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm carrots in microwave oven on high about 4 minutes or rewarm in saucepan over medium-low heat, stirring frequently.