Purple Carrot Purée with Avocado Salad

Ever try to make baby food from scratch? This is basically the same thing. Sort of like a carrot version of mashed potatoes. (Didn’t I just do that with sunchokes??) I’ve never tried to make a true purée out of veggies before, and when I saw purple carrots at the farmer’s market I was so excited I knew I had to try something really unique with them. I’ve heard of doing carrot purée as a side dish and the purple color of these just seemed perfect for that!

The one catch to doing a 50 day recipe challenge: if you’re trying new recipes, you’re bound to have a flop. And this one unfortunately almost turned into a flop recipe. Not because it wasn’t delicious – it was. And not because it was too difficult – it’s super easy. The problem was the color. That lovely gorgeous purple hue of the carrots didn’t hold up… I think perhaps it was because the inside of the carrots were orange like normal carrots. Orange plus purple = guess what? Brown. Not a very appealing color for a purée.

But isn’t food coloring amazing? (Note: I don’t use food coloring very often and don’t recommend using it often. But sometimes you just have to! Get organic if possible or make your own!) A couple drops of blue and red and I was good to go. The color is still not quite right but a whole lot better! I think the trick may be that you need to peel the purple part off the outside of the carrots and just use that. Or try to find purple carrots that are purple all the way through rather than just on the outside (I seem to think some varieties are more purple throughout). Either way, this was really yummy and looked really fancy on the plates with the avocado salad! Hope you try it and let me know your success with keeping that lovely purple shade. Or just use orange carrots – I won’t tell!

Purple Carrot Puree with Avocado Salad

Carrots are the featured veggie today. Who doesn’t love carrots?? Orange or purple or white or red, carrots come in all sorts of colors and they’re all delicious. Sweet and full of beta carotene, they’re really good for you and support eye health. In fact, before the 17th century all carrots were purple! The orange varieties didn’t become the norm until much later.

Purple Carrot Purée with

Avocado Salad

  • 1 pound purple carrots, washed
  • 2 cups water
  • 1/2 tsp salt
  • 1/2 tsp agave nectar
  • 1 Tbs Earth Balance, melted
  • 1 avocado
  • 1 large handful sprouts
  • salt and pepper to taste

In a large pot, steam the carrots over the 2 cups of water 15-20 minutes until tender. Reserve cooking liquid.

Purple Carrots

Place the carrots, salt and agave nectar into a high-speed blender or food processor. Process until smooth. Add melted Earth Balance and blend. Slowly add reserved cooking liquid until desired consistency is reached. (If the color isn’t quite right, transfer purée to a bowl and adjust color with red and blue food coloring, adding one drop of each and stirring completely until a purple shade is achieved.)

Assemble salad by arranging several slices of avocado on each plate and topping with sprouts. Sprinkle with salt and pepper. Add 2 spoons of purée on each plate with the salad and serve.

Purple Carrot Puree

Purple Carrot Puree with Avocado and Sprout Salad

Apart from the initial catastrophe with the color, I thought this turned out to be a very pretty and somewhat fancy-looking dish. Hope you give it a try!

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge. Almost halfway there!

In case you missed the first 19 days, here are the recipes:

Purple Carrot Purée with Avocado Salad
 
Author:
Serves: 8
Ingredients
  • 1 pound purple carrots, washed
  • 2 cups water
  • ½ tsp salt
  • ½ tsp agave nectar
  • 1 Tbs Earth Balance, melted
  • 2 avocados
  • 1 large handful sprouts
  • salt and pepper to taste
Instructions
  1. In a large pot, steam the carrots over the 2 cups of water 15-20 minutes until tender. Reserve cooking liquid.
  2. Place the carrots, salt and agave nectar into a high-speed blender or food processor. Process until smooth. Add melted Earth Balance and blend. Slowly add reserved cooking liquid until desired consistency is reached. (If the color isn't quite right, transfer purée to a bowl and adjust color with red and blue food coloring, adding one drop of each and stirring completely until a purple shade is achieved.)
  3. Assemble salad by arranging several slices of avocado on each plate and topping with sprouts. Sprinkle with salt and pepper. Add 2 spoons of purée on each plate with the salad and serve.

 

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