Creamy Carrot Puree

I paired my meatloaf with a carrot puree. I got the inspiration from Nom Nom Paleo’s Cauliflower and Carrot Puree. I love me some cauliflower fauxtatoes, but cauliflower, broccoli, and members of the cabbage family can be harder to digest than other veggies. Soft cooked, pureed veggies are easy to digest, and cooked carrots are especially belly friendly. So I decided to leave out the cauliflower and tweak the recipe a bit.

But forget about your bellies and let’s focus on your tastebuds. This puree is rich, creamy, and decadent tasting. It’s full of nutrients. It can be prepared in a single pot. The carrots make this side dish sweet and earthy, while the yogurt adds a pleasing tang. And to be honest, I would rather eat this than mashed potatoes any day of the week. Even on Thanksgiving. Chris, who doesn’t even like carrots that much, asked for seconds!

Chop your veggies and get out your butter and chicken stock first. Image

Throw that all in a pot.

Image

When everything is cooked and soft, remove from heat and plop the yogurt on top.

Image

Blend away!

Image

YUM.

Image

Carrot Puree Ingredients (3-4 servings)

  • ½ large onion, cut into large dice
  • 1-2 cloves garlic, minced
  • 8-10 carrots, peeled and chopped into large pieces
  • ½ cup chicken stock (homemade bone broth, if you have it)
  • 3 tablespoons goat or cow milk butter
  • ½ cup plain strained yogurt
  • Salt and pepper, to taste

Method

  • Heat a stockpot over medium high heat and add the butter. I used goat butter because it’s extra delicious (don’t tell Chris! He hates goat everything!), but cow milk butter would work as well.
  • Add all the chopped vegetables and the chicken stock to the melted butter.
  • Once the liquid boils, cover and turn heat down to low. Simmer 30 minutes, or until the vegetables are very soft. Check on them occasionally to make sure the pan is not dry. Ideally by the end of the cooking time the stock would be reduced almost to a glaze, but there would be no burnt spots on your veggies.
  • Remove from heat.
  • Add in strained yogurt and process with immersion blender until smooth. Please note: If you add in the yogurt when the vegetables are still very hot or reheat leftover puree, you will kill off most of the beneficial bacteria; but, since the lactose in the yogurt should have already been digested by the bacteria, this is still preferable to using other dairy products. Taste and adjust seasoning with salt and pepper.

Voila. You have a simple, nutrient-dense, comforting dinner. You could feed this to your family and to your friends who don’t even know or care what SCD is. They’ll be happy, full, and everyone’s tastebuds AND tummies will thank you!

Advertisements

One thought on “Creamy Carrot Puree

  1. Pingback: (ALMOST) SCD Legal Meatloaf | Better Off Fed

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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