This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a quick tapenade made with green olives, orange zest, hazelnuts and garlic. For a simpler dish, just make the puree and skip the topping.;
1. Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
2. Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
3. Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade.
NUTRITION INFORMATION: Per serving: 195 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 28 g carbohydrate; 4 g protein; 5 g fiber; 504 mg sodium; 837 mg potassium.
Nutrition bonus: Vitamin A (337% daily value), Vitamin C (28% dv), Potassium (24% dv).
1 1/2 Carbohydrate Servings
Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris;
Recipe courtesy of EatingWell