Carrot Puree with Hazelnut Tapenade

This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a quick tapenade made with green olives, orange zest, hazelnuts and garlic. For a simpler dish, just make the puree and skip the topping.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

American

Main Course

Budget

Ingredients

1 pound carrots (5-6 medium), cut into 1/2-inch pieces		2 teaspoons freshly grated orange zest
2 medium red potatoes, peeled and cut into 1/2-inch pieces		1 small clove garlic, minced
2 tablespoons chopped hazelnuts, toasted (see Tip)		1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
2 tablespoons chopped green olives		1/2 teaspoon salt

directions

Prep: 30 min Total: 30 min (Quick)

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1
Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
2
Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
3
Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade.

notes

Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

nutritional information

Calories: 195		Fiber: 5 g
Fat: 8 g		Saturated Fat: 1 g
Carbohydrates: 28 g		Protein: 4 g
Sodium: 504 mg		Monounsaturated Fat: 6 g
Exchanges: 1 starch, 2 vegetable, 1 1/2 fat		Cholesterol: 0 g
Carbohydrate Servings: 1 1/2		Potassium: 837 mg
Nutrition Bonus: Vitamin A (337% daily value), Vitamin C (28% dv), Potassium (24% dv).

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Carrot Puree with Hazelnut Tapenade

Ingredients

directions

notes

nutritional information