Carrot Puree with Hazelnut Tapenade

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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1 pound carrots (5-6 medium), cut into 1/2-inch pieces

2 medium red potatoes, peeled and cut into 1/2-inch pieces

2 tablespoons chopped hazelnuts, toasted (see Tip)

2 tablespoons chopped green olives

2 teaspoons freshly grated orange zest

1 small clove garlic, minced

1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided

1/2 teaspoon salt


  1. 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. 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. 2. Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
  3. 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.
  4. 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.
  5. Nutrition bonus: Vitamin A (337% daily value), Vitamin C (28% dv), Potassium (24% dv).
  6. 1 1/2 Carbohydrate Servings
  7. 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.
  1. From with permission. 2009 Eating Well Inc. Photo by Ken Burris;
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