Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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;

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Orange-Honey Glazed Carrots

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Spicy Brown Sugar Carrots

Recipe courtesy of Sandra Lee

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Light Carrot-Ginger Dressing

Recipe courtesy of Food Network Kitchen

Carrot Puree

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword