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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.

Source: EatingWell Magazine, September/October 2009


Recipe Summary test

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

about 1/2 cup
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.

1 starch, 2 vegetable, 1 1/2 fat