This recipe came about because I wanted a side dish that wasn’t a starch, but sorta was starch-like. And while you can get creative with carrots – you can steam them, butter them, glaze them, stir-fry them, roast them or bake them into a cake – they don’t really fall into the “comfort food” realm (well, unless you’re talking about the cake option). So, I decided to puree them.
With ginger. And orange zest. And coconut oil.
And topped them with chopped Maple Roasted Cashews.
And they were wonderful served with grilled venison rib chops and asparagus. Beloved ate ALL of the leftovers before I could get anywhere near them, he loved them so much.
Omit the cashews (or use just the plain, salted ones), and this is Whole30.
And it’s vegan, and reasonably low carb.
Goodness all around, y’all.
- 1 pound carrots, peeled and cut into large pieces
- 2 tablespoons fresh ginger, grated
- 1 teaspoon grated orange zest
- 1 tablespoon coconut oil
- salt and pepper, to taste
- 2 ounces Maple Roasted Cashews, chopped (optional)
- Bring 2 quarts salted water to a boil; carefully drop in the carrots and cook until tender, about 10 minutes. Drain, reserving about 1/4 cup of the cooking water.
- Place the carrots, ginger, orange zest and coconut oil in the bowl of a food processor. Puree until smooth, adding small amounts of the reserved cooking water if necessary. Season to taste with salt and pepper.
- Serve topped with the chopped cashews if desired.
- Nutrition (per serving): 133 calories, 7.7g total fat, 0mg cholesterol, 109.6mg sodium, 427.4mg potassium, 15.6g carbohydrates, 3.5g fiber, 7.1g sugar, 2.4g protein