Roasted Sweet Potato Carrot Puree Recipes

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SWEET POTATO PUREE

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7



Sweet Potato Puree image

Steps:

  • Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
  • Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup half-and-half
1 1/2 teaspoons grated orange zest
1/2 cup freshly squeezed orange juice
1/4 teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

ROASTED SWEET POTATO & CARROT PUREE

Make and share this Roasted Sweet Potato & Carrot Puree recipe from Food.com.

Provided by Philadelphia Cream

Categories     Yam/Sweet Potato

Time 1h19m

Yield 6 serving(s)

Number Of Ingredients 7



Roasted Sweet Potato & Carrot Puree image

Steps:

  • HEAT oven to 375ºF.
  • COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
  • BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
  • SPOON vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 minute or until heated through, stirring frequently.
  • Special Extra: Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
  • Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
  • Substitute: Substitute vegetable broth for the chicken broth.
  • Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
  • Nutrition Information Per Serving: 230 calories, 14g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 730mg sodium, 23g carbohydrate, 4g dietary fiber, 12g sugars, 4g protein, 410%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.

Nutrition Facts : Calories 244.1, Fat 13.8, SaturatedFat 4.7, Cholesterol 20.8, Sodium 724.1, Carbohydrate 27.1, Fiber 4.1, Sugar 11.6, Protein 4.2

1 lb sweet potato, peeled, cut into 1/2-inch pieces (about 3)
8 carrots, peeled, cut into 1/2-inch slices (about 1 lb.)
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups chicken broth, divided
4 ounces Philadelphia Cream Cheese (1/2 of 8-oz. pkg.)

SWEET POTATO & CARROT PUREE

This tastes a lot like sweet potato casserole. I think it is great, but some of my family prefers the recipes with just sweet potatoes. I'd love to hear what you think. This can be prepared a day in advance. To reheat, put puree in a pot and heat on low, stirring occasionally.

Provided by karen

Categories     Yam/Sweet Potato

Time 55m

Yield 14 serving(s)

Number Of Ingredients 8



Sweet Potato & Carrot Puree image

Steps:

  • Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
  • Add sugar and 2 tbsp butter.
  • Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
  • Mix in remaining butter, sour cream and cloves.
  • Working in batches, puree mixture in food processor.
  • Season with salt & pepper.
  • Sprinkle top with cinnamon if desired.

Nutrition Facts : Calories 209.1, Fat 9.9, SaturatedFat 6.1, Cholesterol 26, Sodium 143.1, Carbohydrate 28.5, Fiber 3.9, Sugar 7.9, Protein 2.5

4 lbs sweet potatoes, peeled & cut into 2-inch pieces
2 lbs carrots, peeled & cut into 1-inch pieces
2 tablespoons light brown sugar
8 tablespoons butter
1 cup sour cream or 1 cup cream
1/4 teaspoon ground cloves
salt and pepper
cinnamon (optional)

CARROT AND POTATO PUREE

Provided by Anne Burrell

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5



Carrot and Potato Puree image

Steps:

  • Place the potatoes in a pot large enough to also accommodate the carrots. Add enough water to cover the vegetables by 2 inches, sprinkle generously with salt, and bring to a boil. When the water has been boiling about 10 minutes, add the carrots and cook until both vegetables are "fork tender". Drain.
  • Bring the cream to a boil in a small saucepan. Meanwhile, pass the carrots and potatoes through a food mill into a large bowl. Add about one-quarter of the hot cream and 2 pats of the butter, stirring vigorously until thoroughly combined. Repeat this process until all of the remaining cream and butter have been incorporated. Taste for seasoning (you will probably have to add salt).
  • Serve immediately in a warm serving bowl or keep warm until ready to use.

2 large Yukon Gold potatoes, cut into 1-inch cubes, held in water until ready for use
Kosher salt
2 large carrots, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats

SWEET CARROT PURéE

Have something a little different on the side of your roast this week

Provided by Silvana Franco

Categories     Dinner, Side dish

Time 40m

Number Of Ingredients 5



Sweet carrot purée image

Steps:

  • Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
  • Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.

Nutrition Facts : Calories 114 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19.1 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 1.6 grams protein, Sodium 0.16 milligram of sodium

large knob of butter
2 onions , thinly sliced
1 tbsp brown sugar
1kg carrot , sliced
bunch of parsley , finely chopped

ROASTED SWEET POTATO & CARROT SOUP

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Provided by Chelsie Collins

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 50m

Number Of Ingredients 7



Roasted sweet potato & carrot soup image

Steps:

  • Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
  • Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
  • Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
  • Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
  • Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
  • Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1l vegetable stock
100ml crème fraîche, plus extra to serve

SILKY SWEET POTATO PUREE

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5



Silky Sweet Potato Puree image

Steps:

  • Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
  • Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

CARROT AND POTATO PURéE

Categories     Milk/Cream     Food Processor     Potato     Vegetable     Side     Quick & Easy     Carrot     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7



Carrot and Potato Purée image

Steps:

  • Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.
  • While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.
  • Transfer cooked carrots with a slotted spoon to a food processor. Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.
  • While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.
  • Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.

1 1/2 lb carrots, cut into 1/2-inch pieces
2 1/2 lb large Yukon Gold potatoes
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon fine sea salt
Special Equipment
a potato ricer or a food mill fitted with medium disk

ROASTED SWEET POTATOES, POTATOES AND CARROTS

Make and share this Roasted Sweet Potatoes, Potatoes and Carrots recipe from Food.com.

Provided by qtheepie

Categories     Yam/Sweet Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Roasted Sweet Potatoes, Potatoes and Carrots image

Steps:

  • peel and cut in bite size pieces all the vegetable. Peel and squash the garlic but do not cut it.
  • mix the vegetables, garlic and all remaining.
  • ingredients.
  • spread on a parchemin lined pan.
  • Broil until nice and golden about half an hour.

Nutrition Facts : Calories 272.3, Fat 4.8, SaturatedFat 0.7, Sodium 184.6, Carbohydrate 53.7, Fiber 8.1, Sugar 11.1, Protein 5.1

1 1/2 lbs sweet potatoes
1 1/2 lbs potatoes
1 1/2 lbs baby carrots
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 pinch salt
1 teaspoon oregano
1 teaspoon rosemary
1 bulb of garlic (about 10 cloves)
black pepper

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