Sweet Potato and Carrot Puree
Learn how to create smooth and versatile purees, perfect for side dishes, desserts, or baby food. This guide includes recipes for sweet potato puree and carrot puree.
Ingredients
Sweet Potato Puree Ingredients
- 500 g Sweet potatoes
- 2 tbsp Unsalted butter
- 1 tbsp Maple syrup
- 1/2 tsp Cinnamon (optional) Add for flavor warmth
- to taste Salt Season to your preference
- as needed Water or milk To adjust consistency
Carrot Puree Ingredients
- 500 g Fresh carrots
- 1 tbsp Unsalted butter
- 2 tbsp Heavy cream (optional) For creaminess
- to taste Salt Season to your taste
- as needed Water or vegetable stock To help blend the carrots
Instructions
Preparation and Cooking for Sweet Potato Puree
- Wash, peel, and cut the sweet potatoes into cubes for even cooking.
- Steam or boil the cubes for 15-20 minutes, or until tender enough to pierce with a fork.
- Transfer the cooked potatoes to a blender or food processor. Add butter, maple syrup, and a splash of water or milk to start blending.
- Add a pinch of salt and cinnamon if desired. Blend again until creamy and smooth.
- Spoon the sweet potato puree into a serving dish, drizzle with more maple syrup if desired, and enjoy.
Preparation and Cooking for Carrot Puree
- Wash, peel, and chop the carrots into small, even pieces for quicker cooking.
- Place the carrots in a pot of boiling water or vegetable stock. Simmer for 15-20 minutes or until they’re fork-tender.
- Drain the carrots and transfer them to a blender or food processor. Add a splash of the cooking liquid, butter, and heavy cream if using. Blend until smooth.
- Add salt to taste and blend again to incorporate.
- Transfer the puree to a serving dish, garnish with fresh herbs or olive oil, and enjoy your homemade carrot puree.
Notes
These purees can add depth to meals and can be used creatively in various dishes. Perfect for side dishes, baby foods, or sauces.