Carrot Puree

4 months ago 25

Democracy Dies successful Darkness

This puree boasts some colour and a saccharine garlic-carrot flavor.

Adapted from Michel Guerard's "Cuisine Minceur" (Exquise Editions Robert Laffont S.A., 1989).

Ingredients

1 1/2 tablespoons olive oil
1 ample shallots, minced
10 carrots (about an inch thick, 6-8 inches long), peeled and chopped into 1-inch pieces
1 ample clove garlic, crushed
1 sprig thyme
1 bay leaf
3/4 tablespoonful to 1 1/2 tablespoons salt, oregon to taste
Water
2 teaspoons unsalted butter, softened
2 tablespoons lovage oregon chiffonade, for garnish (optional; whitethorn substitute celery leaves oregon flat-leaf parsley)

Nutritional Facts

Per serving

Calories
77
Fat
4 g
Saturated Fat
1 g
Carbohydrates
11 g
Sodium
683 mg
Cholesterol
3 mg
Protein
1 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Michel Guerard's "Cuisine Minceur" (Exquise Editions Robert Laffont S.A., 1989).

Tested by John Allen.

Published March 11, 2026

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