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Carrot Puree with Hazelnut Tapenade

September/October 2009

Your rating: None Average: 4.4 (18 votes)

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.



READER'S COMMENT:
"The tapenade was great - an unusual but tasty combination! Another plus is that it is pretty quick to make. "
Carrot Puree with Hazelnut Tapenade

Makes: 4 servings, about 1/2 cup each

Active Time:

Total Time:

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.

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.

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.

Nutrition Bonus: Vitamin A (337% daily value), Vitamin C (28% dv), Potassium (24% dv).

Carbohydrate Servings: 1 1/2

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


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