Carrot Puree with Hazelnut Tapenade

Carrot Puree with Hazelnut Tapenade

5 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • 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

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 1/2 cup
  • Per serving: 195 calories; 8 g fat(1 g sat); 5 g fiber; 28 g carbohydrates; 4 g protein; 43 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 16873 IU vitamin A; 17 mg vitamin C; 51 mg calcium; 1 mg iron; 517 mg sodium; 837 mg potassium
  • Nutrition Bonus: Vitamin A (337% daily value), Vitamin C (28% dv), Potassium (24% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 1/2 fat

Reviews 5

February 07, 2012
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By: EatingWell User
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
January 31, 2011
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By: Vegging out in Miami
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
November 21, 2009
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By: EatingWell User
The tapenade was great - an unusual but tasty combination! Another plus is that it is pretty quick to make.
October 20, 2009
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By: EatingWell User
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.
September 11, 2009
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By: EatingWell User
Delicious! This is now my absolute favorite way to eat carrots. So yummy and creamy.