Carrot and Yam Puree

Name: Carrot and Yam Puree
Prep time: 51 min
Cook time: 51 min
Total time: 51 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, plus extra for seasoning; 907 grams carrots, peeled and thinly sliced; 3 cloves garlic, minced; 1 teaspoon kosher salt, plus extra for seasoning; 946 milliliters low-sodium chicken broth; 79 milliliters extra-virgin olive oil; 1 large onion, diced; 118 milliliters water; 907 grams yams, ends trimmed, peeled and cut into 3/4-inch pieces

Carrot and Yam Puree might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 382 calories, 7g of protein, and 14g of fat per serving. Head to the store and pick up pepper, carrots, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 51 minutes.

Instructions

In a saucepan or Dutch oven, heat the oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add the onion and cook until tender, about 5 minutes.

Ingredients you will need

Onion

Add the garlic and cook for 1 minute until aromatic.

Ingredients you will need

Garlic

Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened.

Ingredients you will need

Carrot

Pepper

Salt

Yam

Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper