In the summer I usually love eating carrots shredded in a salad with a simple vinaigrette and some raisins. But sometimes you just want a smooth velvety purée.
This purée is completely dairy-free too. Instead I use cashews to make it creamy. It goes super well on top of fish, chicken, or meat. If you’re craving soup, just thin it out with some more broth.
PARENT HACK
This is a great way to get veggies in. There’s something about purées that kids gravitate towards. Maybe because it involves no chewing which makes it easy to eat. Or it reminds them of their first foods. We all know the goal with dinner is to finish your food ASAP. No child wants to waste their precious playing time!
You can easily sneak in other root vegetables too. You can try sweet potatoes, parsnips, rutabaga, butternut squash, really just about anything.
If you’re not dairy-free, try adding some cream cheese to make it extra smooth or some shredded cheddar. The kids will gobble it right up!
PURÉE VARIATIONS
- Keto: increase the fat by adding butter, cream cheese, or cheddar
- AIP/Paleo: stick to cashews to make it creamy. Sweet potatoes are also great to add a bit of sweetness
- Variations: any root vegetable would purée well. Why not try adding butternut squash, sweet potato, turnips, or parsnips.
Super Easy Carrot Puree
Ingredients
Method
- Dice up potatoes and carrots into one inch pieces. Boil in water for about 15 minutes or until tender when pierced with a fork.
- Drain water and put all of the ingredients in a high speed blender. Blend on high for 2 minutes. Serve!
