Carrot Puree with Hazelnut Tapenade

http://www.eatingwell.com/recipes/carrot_potato_puree.html

From EatingWell:  September/October 2009

This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a quick tapenade made with green olives, orange zest, hazelnuts and garlic. For a simpler dish, just make the puree and skip the topping.

4 servings, about 1/2 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 pound carrots (5-6 medium), cut into 1/2-inch pieces
• 2 medium red potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons chopped hazelnuts, toasted (see Tip)
• 2 tablespoons chopped green olives
• 2 teaspoons freshly grated orange zest
• 1 small clove garlic, minced
• 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
• 1/2 teaspoon salt

Preparation

1. Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
2. Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
3. Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade.

Nutrition

Per serving : 195 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 4 g Protein; 5 g Fiber; 504 mg Sodium; 837 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 1/2 fat

Tips & Notes

• Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.