Carrot Puree With Capers And Herbs Recipe

About this recipe

A creamy and flavorful carrot puree enhanced with the tangy bite of capers and fresh herbs. Perfect for a satisfying vegan dinner side dish.

Ingredients

• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 50G Picard Chopped Flat Parsley
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 75G Perello Capers In Salt, 75G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Peel and chop 2 pounds of carrots into even pieces. Mince 2 cloves of garlic.
2. 2. Bring a pot of salted water to a boil. Add the carrots and garlic, and cook until the carrots are tender, about 15-20 minutes. Drain well.
3. 3. Transfer the cooked carrots and garlic to a blender or food processor. Add 2 tablespoons of olive oil and 1/2 cup of vegetable broth. Blend until smooth and creamy.
4. 4. Stir in 1/4 cup of capers and 2 tablespoons of chopped fresh parsley. Cook the mixture over low heat for 2-3 minutes to warm through.
5. 5. Adjust seasoning with salt and pepper to taste. Serve warm as a side dish or a light dinner option.