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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

195 calories; protein 3.5g; carbohydrates 28.3g; dietary fiber 5.1g; sugars 6.3g; fat 8.5g; saturated fat 0.9g; vitamin a iu 16872.9IU; vitamin c 16.9mg; folate 42.7mcg; calcium 51.2mg; iron 1.3mg; magnesium 41.8mg; potassium 837.2mg; sodium 517.2mg; thiamin 0.2mg.

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The tapenade was great - an unusual but tasty combination! Another plus is that it is pretty quick to make. Read More
Rating: 5 stars
Fantastic flavor combo This recipe is delicious to the max if you like something new and appreciate bold flavors. The carrot puree is sweet and smooth and the tapenade is fresh and offers the puree a great crunchy texture. I love the olives the best. Each time I taste one it seems like a surprise in my mouth. The garlic gives it some unexpected brightness and I used salted hazelnuts and I did toast them. It also takes up a lot of carrots if you're growing them in your garden and have an abundance. Or of course a bag of carrots at the store is cheap! Pros: Bursts of flavor new flavor ideas light but filling Read More
Rating: 5 stars
I found the potato flavor overpowered the carrot perhaps because I used sweet delicately-flavored fresh carrots from the farmer's market. Also the tapenade flavors seemed too bold for the puree. Next time I will try it with just a tiny bit of potato and no tapenade. Read More
Rating: 5 stars
The tapenade makes the dish Who would have thought to combine olives hazelnuts and carrots? This is delicious. I substituted the red potatoes with sweet potatoes and the hazelnuts with walnuts. Toasting the nuts beforehand really brings out the flavor. I used a hand blender to puree the carrots and sweet potato mixture the result was a heavenly smooth and whipped texture. This was a perfect side for my roasted pork loin. Pros: Easy as 1-2-3 Cons: None Read More
Rating: 5 stars
Delicious! This is now my absolute favorite way to eat carrots. So yummy and creamy. Read More