Hidden Veggie Carrot and Onion Puree
This simple puree combines sautéed carrots, onions, garlic, and fresh herbs, blended into a smooth mixture. Perfect for adding depth and hidden veggies to soups, sauces, and stews, it can be refrigerated or frozen for easy use in various dishes.
Equipment
- cutting board
- knife
- sauté pan
- wooden spatula
- blender
- ice cube tray optional
- airtight container
Ingredients
- 3 carrots rough chop
- 1 white onion rough chop
- 2 cloves garlic peeled and smashed
- 1 sprig thyme
- ½ bunch Italian parsley
- cooking oil or butter
- salt and pepper to taste
- water if needed
Instructions
- Prepare the Vegetables- Start by chopping the carrots into rough pieces, slicing the Vidalia onion, and pealing and smashing the garlic. This helps everything cook evenly and brings out more flavor from the garlic.3 carrots, 2 cloves garlic, 1 white onion
- Sauté- Heat a skillet, and once hot, add about 2 tablespoons of cooking oil or butter, then toss in everything. The chopped carrots, sliced onions, garlic, and herbs. Season in layers, meaning add a little and taste, wait, and repeat. Sauté until the carrots are tender and the onions turn translucent, around 10-15 minutes. Toss occasionally to prevent sticking. A little color never hurts anyone. It'll add flavor.1 sprig thyme, ½ bunch Italian parsley, cooking oil or butter, salt and pepper
- Blend- Transfer the sautéed vegetables and herbs (minus the thyme sprig) into a blender. Add about ¼ cup of water to aid the blending process. Blend on high until you reach a smooth, creamy puree. If the mixture seems too thick, add more water, a tablespoon at a time, until you achieve your desired consistency.water
- Use or Store: Your Hidden Veggie Carrot and Onion Puree is ready to use! This versatile puree can be used immediately or stored in an airtight container in the fridge for up to a week or freeze to use for months to come.