Ginger Carrot Puree Recipes

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

PAPRIKA SEARED SALMON WITH CARROT-GINGER PUREE AND RED PEPPER COULIS

Steps:

• To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.
• To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.
• To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.
• To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute.
• Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.

CARROT PURéE WITH GINGER AND ORANGE

Steps:

• Cook carrots and 3 tablespoons sugar in large pot of boiling salted water until carrots are very tender, about 25 minutes. Drain well. Return carrots to same pot; 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 1 tablespoon sugar.
• 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. (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.)

GINGER CARROT SOUP

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

BABY CARROT-AND-GINGER PUREE

Steps:

• Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
• Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
• Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.

SHELLFISH WITH CARROT GINGER PURéE

Steps:

• Peel carrots and cut crosswise into 1/2-inch pieces.
• In a large saucepan bring 4 cups salted water to a boil and cook carrots until tender, about 7 minutes. Reserve 2 cups cooking liquid and drain carrots in a colander. In a blender purée hot carrots in batches with reserved cooking liquid, gingerroot, cumin, and salt and pepper to taste (use caution when blending hot liquids).
• Scrub clams and mussels, pulling beards from mussels if necessary. Shell shrimp and devein if desired.
• In a heavy 6-quart kettle with a tight-fitting lid boil wine with shallot until wine is reduced by about half. Reduce heat to low and add butter, stirring, and half of carrot purée. Add clams and simmer, covered, over moderate heat, stirring, 5 to 10 minutes, checking them every minute after 5 minutes and transferring them as they open with a slotted spoon to a bowl. (Discard any clams that are unopened after 10 minutes.)
• Add mussels to wine mixture and simmer, covered, stirring, 3 to 8 minutes, checking them every minute after 3 minutes and transferring them as they open with a slotted spoon to bowl. (Discard any mussels that are unopened after 8 minutes.)
• Add shrimp and remaining carrot purée to wine mixture and simmer, uncovered, stirring, until shrimp are just cooked through, about 3 minutes. Return clams and mussels to kettle and heat, stirring gently, until just heated through.
• Divide shellfish and sauce among 4 bowls and garnish with chives. Serve shellfish with toasts.