How to Purée Carrots

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The method of puréeing carrots is used in a variety of recipes, for example, casseroles, sauces, baby food, meatloaf, and side condiments.

Ingredients

1
Rinse and peel all of the carrots you intend using. However, be aware that peeling removes a lot of nutritional content, as most of the vitamins are concentrated under the skin.If possible, use organic carrots and simply brush the carrots under running water before using.
2
Use a sturdy knife to chop the carrots into small pieces. The pieces can be in small logs or slices.
3
Place a pot on the stove with a colander in it. Fill the pot with about 1 or 2 inches (2.5cm-5cm) of water (or enough so that the water touches the bottom of the colander).
4
Place the carrots onto the colander or vegetable steamer, cover the pot, and steam the carrots over low to medium heat. Wait until the carrots are tender (test them by poking them with a tong; they should bend easily).The steaming time should be about 5 to 10 minutes, depending on the amount of carrots, water, and heat set.
5
Remove the heated carrots from the colander and place a handful of carrot pieces into a food processor.
6
Add about a tablespoon of water to the processor. Blend it until you get a smooth mixture.
7
Use the pureed carrots. Puréed carrots can be used in a variety of ways. If you intend using them for soup, dilute with the relevant liquid. If they need to be thicker, such as for use in a pie filling, thicken with a binding agent such as cornflour or potato puree or flour.

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1
- If you are making baby food, fill up an ice cube tray with the food. Wrap it with Saran wrap and place in the freezer until hard. Transfer the pieces into a container that can be placed in the freezer (Ziploc brand is a good suggestion).
  
  When you want to use carrot blocks, take out the amount you want & put the rest back in the freezer for later use. Thaw out and heat up the pieces you want to use.

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An alternative to steaming is to place 500g (18oz) of freshly sliced carrots into boiling salted water with a tablespoon of butter and a teaspoon of granulated sugar. After pureeing, add more butter to enhance the flavor. Or, if you like cream, add 4 tablespoons (59.1 ml) of cream and stir through. This method is more suited to fine dining meals than for baby food.

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Carrots can also be puréed in a blender or pressed through a sieve.

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Puréed carrots would be great at Thanksgiving with yams.

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