SWEET POTATO & CARROT PUREE
This tastes a lot like sweet potato casserole. I think it is great, but some of my family prefers the recipes with just sweet potatoes. I'd love to hear what you think. This can be prepared a day in advance. To reheat, put puree in a pot and heat on low, stirring occasionally.
Provided by karen
Categories Yam/Sweet Potato
Time 55m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
- Add sugar and 2 tbsp butter.
- Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
- Mix in remaining butter, sour cream and cloves.
- Working in batches, puree mixture in food processor.
- Season with salt & pepper.
- Sprinkle top with cinnamon if desired.
Nutrition Facts : Calories 209.1, Fat 9.9, SaturatedFat 6.1, Cholesterol 26, Sodium 143.1, Carbohydrate 28.5, Fiber 3.9, Sugar 7.9, Protein 2.5
YAM AND CARROT PUREE
Steps:
- Put carrots, water, sugar and 2 Tbsp butter in saucepan. Bring to a boil and cook, uncovered until water has evaporated and carrots sizzle in butter. Cook potatoes in oven Combine in a food processor with butter and cream. Process until smooth. Add spices Transfer to oven proof dish and cover with foil. Bake at 350 for 25 minutes
YAM PUREE
Provided by Pierre Franey
Categories dinner, easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the yams in a saucepan and add cold water to cover. Bring to a boil and simmer for 30 minutes or until done. Drain.
- Peel yams when cool enough to handle. Cut into 1-inch cubes and put them through a food mill or ricer. Put the yams in a saucepan and add remaining ingredients. Blend thoroughly, stirring until blended and hot.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 390 milligrams, Sugar 7 grams, TransFat 0 grams
CARROT PUREE
Carrots pair beautifully with anything from roasted meat to grilled fish. Cook the carrots fully to ensure a velvety smooth puree. -Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender., Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.
ROASTED YAM PURéE WITH BROWN BUTTER
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F. Roast yams until tender when pierced with knife, about 1 hour. Cool slightly.
- Melt butter in heavy large skillet over medium heat. Cook until butter turns light brown, about 5 minutes.
- Scoop flesh from yams into processor. Process until smooth. Blend in brown butter. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.)
ROASTED SWEET POTATO & CARROT PUREE
Make and share this Roasted Sweet Potato & Carrot Puree recipe from Food.com.
Provided by Philadelphia Cream
Categories Yam/Sweet Potato
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oven to 375ºF.
- COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
- BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
- SPOON vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 minute or until heated through, stirring frequently.
- Special Extra: Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
- Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
- Substitute: Substitute vegetable broth for the chicken broth.
- Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
- Nutrition Information Per Serving: 230 calories, 14g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 730mg sodium, 23g carbohydrate, 4g dietary fiber, 12g sugars, 4g protein, 410%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.
Nutrition Facts : Calories 244.1, Fat 13.8, SaturatedFat 4.7, Cholesterol 20.8, Sodium 724.1, Carbohydrate 27.1, Fiber 4.1, Sugar 11.6, Protein 4.2
CARROT AND POTATO PURéE
Categories Milk/Cream Food Processor Potato Vegetable Side Quick & Easy Carrot Winter Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.
- While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.
- Transfer cooked carrots with a slotted spoon to a food processor. Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.
- While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.
- Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.
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