Silky Ginger Carrot Purée with Parsley Swirl
This vibrant and delightful Silky Ginger Carrot Purée is not just a feast for the eyes; it’s a delicious and creamy side dish that elevates any meal. Inspired by a classic recipe from Canadian Living magazine, I had the pleasure of serving this colorful purée during our Christmas dinner, and it was an instant hit! The natural sweetness of the carrots pairs beautifully with the warmth of ginger and the richness of whipping cream, while the fresh parsley adds a touch of elegance and brightness. Perfect for festive gatherings or family dinners, this purée is sure to impress your guests!
10
Servings
80
Calories
8
Ingredients
Ingredients
carrots
3 lbs (peeled and cut into coins)
garlic
4 cloves (peeled)
chicken stock
1 cup (low-sodium preferred)
salt
1/2 teaspoon (to taste)
pepper
1/2 teaspoon (to taste)
ground ginger
1/2 teaspoon (or fresh ginger, grated)
whipping cream
1/2 cup (heavy cream)
fresh parsley
1/4 cup (chopped)
Instructions
1
Begin by peeling the carrots and cutting them into coins for even cooking.
2
In a large saucepan, combine the prepared carrots, garlic, chicken stock, salt, pepper, and ground ginger.
3
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer covered until the carrots are tender, about 25-30 minutes.
4
Once the carrots are tender, uncover the saucepan and continue to simmer for another 10 minutes, allowing the liquid to evaporate until the mixture is thick.
5
Transfer the carrot mixture to a food processor or blender, and blend until smooth.
6
With the processor running, gradually add the whipping cream and blend until the purée is silky and creamy.
7
Once blended, transfer the purée to a casserole dish. If you are preparing this ahead of time, you can refrigerate it at this stage.
8
To reheat, cover the dish with aluminum foil and place it in a preheated oven at 400°F (200°C) for about 15 minutes, or longer if it was refrigerated. Alternatively, you can microwave the purée at medium power until hot.
9
Before serving, swirl in the chopped fresh parsley for a colorful presentation and extra flavor. Serve warm and enjoy!
Nutrition Information
4g
Fat
10g
Carbs
1g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Silky Ginger Carrot Purée?
It is a vibrant and delightful creamy side dish that combines the sweetness of carrots with ginger and whipping cream.
What are the main ingredients for this carrot purée?
The main ingredients include 3 lbs of carrots, 4 cloves of garlic, 1 cup of chicken stock, salt, pepper, ground ginger, whipping cream, and fresh parsley.
How many people does this recipe serve?
This recipe is designed to yield 10 servings.
How many calories are in one serving of this dish?
Each serving contains approximately 80 calories.
Is this recipe suitable for holiday dinners?
Yes, it is specifically noted as a great addition to Christmas dinner and other festive gatherings.
What is the fat content per serving?
There are 4 grams of fat in each serving.
How much fiber does this dish provide?
Each serving provides 1.5 grams of fiber.
Can I use fresh ginger instead of ground ginger?
Yes, you can substitute the 1/2 teaspoon of ground ginger with grated fresh ginger.
How should I prepare the carrots for this recipe?
The carrots should be peeled and cut into coins to ensure even cooking.
How long do the carrots need to simmer initially?
They should be simmered covered for about 25 to 30 minutes until they are tender.
Why do I need to simmer the mixture uncovered for an additional 10 minutes?
This allows the liquid to evaporate, making the mixture thick before it is blended into a purée.
What kitchen equipment is needed for blending the carrots?
You can use either a food processor or a blender to achieve a smooth and silky consistency.
When should the whipping cream be added to the mixture?
Gradually add the whipping cream while the food processor or blender is running.
Can this dish be made in advance?
Yes, the purée can be prepared ahead of time and stored in the refrigerator until you are ready to reheat and serve.
How do I reheat the purée in the oven?
Cover the casserole dish with aluminum foil and place it in a preheated oven at 400°F (200°C) for about 15 minutes.
Is it possible to reheat this carrot purée in the microwave?
Yes, you can microwave the purée at medium power until it is hot.
What is the purpose of the parsley swirl?
The fresh parsley adds a touch of elegance, vibrant color, and extra brightness to the final presentation.
Is there a specific type of chicken stock recommended?
Low-sodium chicken stock is preferred for this recipe to better control the salt levels.
What makes the texture of this purée so silky?
The combination of simmering the carrots until tender, blending thoroughly, and incorporating heavy whipping cream creates the silky texture.
How many cloves of garlic are used in this recipe?
This recipe calls for 4 cloves of peeled garlic.
Is this recipe considered easy to prepare?
Yes, it is tagged as an easy recipe suitable for family dinners or special occasions.
What is the source of inspiration for this recipe?
This recipe was inspired by a classic dish found in Canadian Living magazine.
Are there any carbohydrates in this dish?
Yes, there are 10 grams of carbohydrates per serving.
How much protein is in one serving?
Each serving contains 1 gram of protein.
What is the total weight of carrots needed for this recipe?
You will need 3 pounds of carrots.
Should the parsley be cooked along with the carrots?
No, the chopped fresh parsley should be swirled in just before serving to maintain its flavor and color.
What is the recommended oven temperature for reheating?
The oven should be preheated to 400°F (200°C).
Does the recipe include any added sugar?
No, the nutritional information indicates that there is no added sugar; the sweetness comes from the carrots.
What category of food does this recipe belong to?
It is categorized as a Vegetable side dish.
What are some common tags associated with this recipe?
Common tags include carrot, purée, side dish, holiday dinner, creamy, and festive.