Carrot Potato Puree

Prep Time:
5 minutes 

Cook Time:
20 minutes

Total Time:
25 minutes

Servings:
4

Carrot Potato Puree

Choose between red skin or sweet potatoes for this two-in-one combination.

Directions:

  1. Place the carrots in a microwave safe bowl. Cover loosely with plastic wrap.  Microwave for 4-6 minutes, or until tender. Drain water. Reserve carrots.
  2. Individually wrap each potato with a wet paper towel, microwave for 10 minutes, or until cooked through in the center. Slice open and scoop out the flesh. Combine potato flesh with the carrots. Discard the skin.
  3. In a small skillet over medium-high heat, toast the pecans for 2-3 minutes until fragrant, stir frequently. Reserve.
  4. In the same skillet, heat 1 teaspoon oil over medium-high heat and sauté the garlic for 1 minute.
  5. Transfer the carrots and potatoes to a food processor. Puree, add the remaining oil, orange zest and pecans. Add salt and pepper to taste.  

TIP: Reserve some pecans for garnish. 

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen
 

Calories 210 Total Fat 15g Sodium 65mg Total Carbohydrate 20g Fiber 5g Sugars 5g Protein 3g

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