Carrot and Apricot Purée

Steam carrots and apricots until soft, process into a fine purée with cream, and garnish with decorative carrot flowers.

Vegetarian Side Dish Carrot Apricot Puree

Estimated Nutrition

Calories

76.4

kcal / serving

458.5 kcal total

Carbs

13.7g

per serving

82.2 g total

Fat

1.9g

per serving

11.2 g total

Protein

1.2g

per serving

7.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Cream

thick, optional

Fruits

100

Apricots

cut into quarters

NutsSeeds

to taste

Salt

to taste

Black Pepper

Vegetables

675

Carrots

peeled and chopped

Method

Steam the chopped carrots and quartered apricots for 20 minutes until very soft.

Process the mixture in a food processor until it becomes a fine purée.

Add the cream and season with salt and pepper to taste.

Cut five vertical grooves into a peeled carrot using a channeling knife.

Slice the carrot crossways into rounds to create flower shapes for garnish.