This. This right here. This carrot purée was the dish that enabled me to survive the SIBO/Candida diet. It’s delicious, versatile, easy to make, and tastes good all week. If you’re in the market for a holiday side dish, look no further. And depending how you hack it (a little more liquid, a little less blending...) and pair it, this one recipe can be used a ridiculous amount of ways:
Pesto served over lentil pasta or zoodles
Mashed potato-esque alongside fish, chicken, lamb, beef, duck (see what I mean?!)
Hummus (with an extra glug of olive oil and pinch of paprika) served with peppers, endive, fennel
Top layer for Shepherd’s Pie
Seriously, I could go on and on. It’s also amazing with a 6 minute runny egg. But, I’ll stop here. See the recipe below and prepare to be blown away.
1 pound of carrots cut into 2 in chunks
2 tbsp garlic infused olive oil (I’m obsessed with @seasons_olive_oil)
2 tbsp rice wine vinegar
2 tbsp water (reserved after the carrots have steamed)
Maldon salt to taste
Bring a few inches of water to boil in a steamer pot. Add the carrots to a steamer basket and steam for 10 minutes (or until fork tender). Remove the carrots from the pot and transfer to a blender, but don’t discard the cooking water.
Place the drained carrots in a blender and add the garlic oil and vinegar. Purée until very smooth. If too thick, slowly add in reserved cooking water. Season generously with maldon salt.
Garnish with chives, (or other fresh herbs) if desired, and serve hot.