Roasted Carrot Puree: a perfect meal topping or accompaniment!

When trying to decide what recipe to share with you today, I thought that it had been a while since I’d posted a chicken recipe, and it would be nice to post one. Scanning through my archived meals, though, I realized something else: I didn’t really have a chicken recipe to share! Imagine that, a day at Floptimism where a chicken recipe is nowhere to be found. That isn’t entirely true, actually; there was a Thai chicken meal that I really should make a second time before sharing (I didn’t have on hand the key ingredient, sambal-oelek, that made it Thai), and a chicken and mac-n-cheese recipe with a broken link and, therefore, no recipe to reference. And then there’s this recipe for chicken with a roasted carrot puree, but it isn’t even really a chicken recipe as I used leftover chicken, making the roasted carrot puree what I really want to talk to you about today.

I loved this as a topping/accompaniment to dinner – it was sweet, gingery, and a little smoky, too. The carrot flavor was strong. I added in some onions (which burnt, teaching me that they need less time roasting compared to carrots – adjusted in the recipe below), and I think a little spice would be excellent, too (chili powder? Cumin? Nutmeg? Any of the above!). It was also ridiculously easy to make – I mean, it took longer for my oven to preheat than it did for me to prep the dish. It helped that I was using leftover chicken and therefore didn’t need to deal with that aspect of the meal, but even so, this is no back breaker to pull out, as long as you have down time to let it roast. And with fall fast approaching (I even got to wear a long sleeve shirt today!), meals like this one are beginning to look more and more appealing.

Roasted Carrot Puree, adapted from Healthy Delicious
Yield: 2-4 servings

The Ingredients
4 carrots
1-inch piece of ginger, grated
1 teaspoon butter
1/3 onion, sliced
¼ cup skim milk

The Method
Preheat the oven to 425 degrees Fahrenheit. Meanwhile, peel the carrots and cut them into 1-inch chunks. Place them on a roasting pan and toss with the ginger, then sprinkle with the butter. Roast for 20-30 minutes, then add the onion slices to the pan and cook for another 10-20 minutes, or until the carrots are very soft.

Transfer the roasted mixture to a food process and process to smooth out a little bit. Finally, blend in the milk until completely smooth. Alternatively, you can hand-mash it for a coarser, more rustic look. Serve over any number of dishes – chicken, turkey, tofu, anything!


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