Quick Carrot Puree

Preparation info

    • Difficulty

      Easy

Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

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.

Ingredients

  • 1 medium carrot
  • ¼ cup orange juice

    Method

    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.