It's no secret that I love roasting vegetables. The sweetness that comes from the caramelization is quite apparent in carrots. This puree is often on hand during the cooler months. Carrots are fairly inexpensive and there's really so much you can make with a solid carrot puree.
This puree is fairly hands-off, just a bit of chopping. As you can see below, the options are endless with this puree. I love using the puree to add creaminess to risottos, as a filling for stuffed pasta (think these butternut squash shells, but with this carrot puree), or as a simple spread on toast.
Roasted Carrot Puree | Cooking Component
An easy carrot puree that can be made in advance and used in pastas, soups, and risottos.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 cups 1x
- Cuisine: component
- 1 pound carrots
- 3 to 4 cloves garlic
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Broth or water, for thinning
- Preheat oven to 425˚F.
- Cut the carrots into ½" thick slices and peel and roughly chop the garlic into big pieces. Place on a sheet tray and toss with the olive oil and salt. Bake until the carrots are tender and browning. Let carrots cool slightly.
- Place the carrots in a high-speed blender or food processor. Puree, adding a few tablespoons of liquid as needed, until the puree is smooth but still thick.
- Store in the refrigerator for up to five days.
Tips & Tricks: Double or triple the batch of carrots. This puree freezes well and can be used within three months of freezing. I like to freeze in 1 cup batches.
Alternatively: braise the carrots instead of roasted. Slice and place in a pan. Add enough water to come halfway up the carrots. Cover with a lid and cook until the carrots are tender. Drain/reserve the water then puree.
Stock up: get the pantry ingredients you will need: carrots, garlic
Roasted Carrot Puree
Vegetables: this concept is delicious with sweet potatoes, butternut squash, and even root vegetables like parsnips and rutabagas. Use one or roast a few different vegetables together.
Alliums: replace garlic with chunks of onion or shallot.
Spices/Herbs: Mix up the flavors of the puree. Spices, like cumin and coriander, work well with the carrots. Try a spice blend such as curry powder. Rosemary, thyme, and basil will work.
How to use Roasted Carrot Puree
Pasta: Use the carrot puree as ravioli or stuffed pasta filling. You can also add a few spoonfuls of the carrot puree to a cream sauce for a pop of color.
Sauces: Use the carrot puree and mix with nut creams or nut/seed butters. Add in ginger/soy sauce for a noodle bowl sauce or cilantro/cumin for an enchilada sauce.
Risotto: Use the carrot puree to make a risotto a bit more creamy.
Polenta: Similar to the risotto, stir in a bit of the carrot puree into the cooked risotto, like this sweet potato polenta.
Curry: Use the carrot puree with coconut milk, ginger, curry powder/pasta and herbs for a delicious curry base.
Soups: The roasted carrot puree is a perfect base for soup. Add in your favorite aromatics with vegetable broth.
Toast: Spread the carrot puree on a piece of toast and top with a fried egg.
Recipes that use Roasted Carrot Puree
Alexandra | Occasionally Eggs says
Carrot puree on toast! I was thinking pasta filling for sure and I guess toast and pasta aren't all that different, are they? I really love these component posts, I think they're really helpful in getting people to cook more intuitively.
Hi, do u know how many calories are in this dip? Thanks
Your recipes pages are so thought out and helpful. The creativity that goes into every aspect of meals is really wonderful! I'm so glad I found your site.