Truthfully, I prefer carrots in the “puree” form. I prefer carrot soup to carrot sticks and a carrot–mashed potato concoction to a side of steamed carrots. I use this puree in various recipes (cakes, pancakes, lasagna, and soup), and it is quick, easy, and perfect for our Carrot Coconut Scones. Double it, triple it, and freeze for later use.
Place the carrot and orange juice in a medium glass microwaveable bowl. Cover or wrap tightly in plastic wrap.
Microwave on high for about 5 minutes. If the carrot is fork-tender, it is ready. If it is not fork-tender, continue to microwave in 30-second bursts until it is.
Blend (in blender or food processer) the carrot and the orange juice until smooth or, alternatively, mash with a potato masher until lump free.
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