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Carrot Puree with Hazelnut Tapenade

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 1 pound carrots (5-6 medium), cut into ½-inch pieces
    • 2 medium red potatoes, peeled and cut into ½-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
    • ½ teaspoon salt


  • 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.
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