Coriander Carrot Purée


1 lbs. Heirloom baby carrots, chopped into small cubes.

1 medium russet potato, chopped into ½” cubes

1 teaspoon ground coriander

1 clove fresh garlic, minced

½ cup heavy cream

2 Tbs. Chicken broth

1 1/2 teaspoon kosher salt

1 Tbs. butter

¼ teaspoon ground nutmeg


Place about 3 cups of water and 1 teaspoon kosher salt into a medium stock pot. Bring heat to a boil over high heat. Reduce heat to medium-high. add carrots and the potato cooking until fork tender. Remove from heat and drain the water from the stock pot.

Place carrot potato mixture into a blender or food processor along with butter and pulse for about 2 minutes. Add coriander, garlic, heavy cream and nutmeg, then pulse again for 2 minutes. Add chicken broth and pulse until combined. Season to taste with remaining ½ teaspoon of salt.

1 Comment

Filed under Carrots, condiments, garnish, Side-dishes, Vegetables, vegetarian

One response to “Coriander Carrot Purée

  1. Pingback: Not for the Faint-of-Heart… | Eaterie

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s