Carrot, Leek, and Ginger Puree
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Looking for a festive alternative to mashed potatoes? Try this carrot, leek, and ginger mash. Not only is it delicious, but it's also healthier than potatoes. The spiced vegetables are pan-fried and then simmered in milk until tender. Puree everything in a blender and add butter, which will thicken it, give it a creamier texture, and soften the sweet and spicy mash with its delicate, creamy flavor. Sprinkle the mashed potatoes with nutmeg before serving. Its aroma will harmoniously complement the flavors of the side dish. Serve with festive meat or poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 leeks, white and light green parts only, quartered lengthwise and thinly sliced
- 2 thin slices of peeled fresh ginger
- 2 kg carrots, chopped
- 0.5 cups whole milk
- 1/4 tsp freshly grated nutmeg + extra for serving
- A pinch of cayenne pepper
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Cooking the dish according to the recipe:
- In a large saucepan over medium heat, heat 2 tablespoons of butter with the olive oil until foamy. Add the leek, ginger, a pinch of salt, and some freshly ground black pepper and cook, stirring occasionally, until the onions are golden brown, 10-12 minutes.
- Add the carrots. Add the milk, nutmeg, another 2 tablespoons of butter, 1/4 teaspoon of salt, and 1/2 cup of water. Increase the heat to high and bring to a boil. Then reduce the heat to medium, cover, and simmer, stirring occasionally, until the carrots are very soft, about 30 minutes. Transfer the carrot mixture to a blender and blend until smooth.
- Add the remaining 4 tablespoons butter to the blender, a little at a time, and blend until melted and the puree is smooth; season with salt to taste and cayenne pepper. Transfer to a serving platter and sprinkle with nutmeg.
Note
Prepare the puree (Steps 1 and 2) 1 day ahead of serving; cover and refrigerate. Reheat gently, then proceed to Step 3.
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