48. Carrot Purée: Purée from juice

Preparation info

    • Difficulty


Appears in

50 Ways to Cook a Carrot

50 Ways to Cook a Carrot

By Peter Hertzmann

Published 2020

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The source of purée from raw carrot juice (see 2. Carrot Juice) is the by-product of the process of filtering the raw juice. The orange stuff left behind in the coffee filter can be used as a purée in other dishes. To harvest it, carefully lift the filter with the purée out of the funnel once all the liquid has passed. There’ll still be a lot of moisture in the purée. Carefully transfer it to a plate lined with six or eight layers of kitchen paper by flipping the filter over on the dry paper. Set the plate, uncovered, in your refrigerator for a few hours. Modern refrigerators often have a built-in moisture reduction feature that helps to dry the purée a bit.

The purée will never be fully dry, but you don’t want it soaking wet. Store the purée in a covered bowl in your fridge. It only lasts a few days unless it’s pasteurized, which you can do in a microwave. Pasteurization also cooks it, which softens its flavour.