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Carrot Purée

This simple purée highlights the natural sweet and savory flavor of carrots. It's a delicious side dish for fish, poultry, or meat and adds a beautiful splash of color to the plate.


  • 2 pounds carrots, peeled and cut into 1/2-inch slices
  • 2 cloves garlic, smashed
  • 1 tablespoon Veggie-Stock Gold® (or Glace de Poulet Gold®)
  • 1 1/2 cups water
  • 1/4 cup heavy cream, sour cream, or Greek yogurt
  • 2 tablespoons butter
  • Salt and ground black pepper


  1. Combine the carrots, garlic, Veggie-Stock Gold®, and water in a large saucepan.  Bring to a simmer over medium heat, cover, and reduce the heat to low.  Cook 10-15 minutes, until the carrots are very soft.
  2. Purée the mixture with the cream and butter in a food processor or blender until smooth. Season to taste with salt and pepper.

Additional Tips

This purée is delicious as is, but can also be made with creative additions to suit your menu and palate.  Here are a few variations we like: fresh dill, orange zest and minced fresh ginger or orange zest and sage, chopped Kalamata olives, cumin and coriander, lime zest and cilantro.  You can also substitute other root vegetables such as parsnips or rutabagas for some or all of the carrots in this recipe.

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Classic French Stocks and Sauces