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
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
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.
Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
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.
Per serving :
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.