Carrot ginger puree is a very quick and easy (and, need I mention flavorful!) addition to many dishes. It can be used to accompany pork or chicken, or it can even stand on its own as a dip or as a spread on toasted baguettes. I find that adding a little miso paste helps the puree take on an added depth of flavor by adding umami richness to it.
Carrot Ginger Puree
Makes 4 servings (about 1 1/2 cup)
- 3-4 medium carrots, peeled and thinly sliced
- 2 tsp ginger, peeled and finely chopped
- 2 cups chicken stock (or vegetable)
- 1 Tbsp miso paste
- 1 Tbsp lemon juice
- Kosher salt, to taste
- In a medium saucepan, bring chicken stock to a boil over high heat. Add sliced carrots and finely chopped ginger, reduce heat to medium. Cook until the carrots are soft, about 10-15 minutes. Drain and reserve the liquid.
- In a food processor, add the carrots, ginger and miso paste. Puree until smooth, adding a little reserve liquid until the puree is the consistency of a thick paste. Season with salt to taste, if needed.