CARROT CREAM
A simple fresh carrot puree used as a side dish vegetable or a lunch all by itself or as a special topping to a special green salad! You pick. It’s all good! Fat-free too.
Makes 3-2/3 cups
2-1/2 – 3 lbs. carrots – trimmed, peeled and cut into sm. pieces (rounds or cubes or both)
10 c. water
1/2 t. mild Hungarian paprika
1 t. garlic powder
salt and pepper to taste
4 T. fresh orange squeeze
Combine carrot and water in large pot. Bring to boil. Partially cover, reduce to slow boil and cook for 30 minutes.
Add paprika, garlic powder, partially cover again and cook for 1 hour.
Remove cover and cook on medium-low heat till carrots are consistency of mildly wet mashed potatoes. Salt and pepper to taste.
Place 1/2 mixture in blender container with 2 tablespoons orange squeeze. Blend till very smooth. Transfer to clean pot.
Place second half of mixture in blender container with 2 more tablespoons orange squeeze. Blend till very smooth. Transfer to the same clean pot.
Reheat and serve as side dish vegetable, or refrigerate till cold and use as a green salad topper for the creamy component that a good salad requires.
Notes: For the salad I used hearts of romaine, tomato, onion, mushroom. I dressed it with a Vegan Blue Cheese Salad Dressing by Follow Your Heart, topped with walnut crumbles and chopped Kalamata olive. A little fresh grind black pepper and voila!
FAT-FREE CHEF™ 