Carrot and Yam Puree
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 62
- Dietary Fiber
- 11
- Sugar
- 9
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 482
- Total: 51 min
- Prep: 15 min
- Cook: 36 min
Ingredients
1/3 cup extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
2 pounds carrots, peeled and thinly sliced
2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
4 cups low-sodium chicken broth
1/2 cup water
Directions
- In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.
- Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.