Friday, June 11, 2010

Orange Puree

This puree is used in all recipes that call for an "orange" puree. It's a blend of carrots and sweet potatoes and is from the cookbook The Sneaky Chef by Missy Chase Lapine.

  • 1 medium sweet potato (or yam) peeled and roughly chopped
  • 3 medium to large carrots, peeled and sliced into thick chunks
  • 2-3 tablespoons of water
  1. In a medium pot, cover carrots and potatoes with cold water and boil for 20 min until very tender (especially the carrots). 
  2. Drain the carrots and potatoes and put in bowl of food processor with two tablespoons of water.
  3. Puree on high until smooth. No chunks or pieces of carrot or potato should remain.
This makes about 2 cups of puree. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags (that's what I did!).

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