Wayne Gisslen

Carrot Purée

Preparation info
  • Approx.

    1

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Combine carrots, juice, and stock in a saucepan.
  2. Bring to a boil, reduce to a simmer, and simmer until carrots are very tender.
  3. Drain the carrots and reserve the cooking liquid.
  4. Purée the carrots in a blender until smooth.
  5. Add the raw butter and blend it in.
  6. Adjust the consistency as necessary by adding enough of the rese

Per 1 fl oz (29.57 mL): Calories 35; Protein, <1 g; Fat, 2 g (51% cal.); Cholesterol, 5 mg; Carbohydrates, 3 g; Fiber, <1 g; Sodium, 55 mg.