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

Ingredients:

3 carrots, peeled and chopped

2 medium sweet potatoes or
3 large red skin potatoes

½ cup Southern Grove Chopped Pecans

1 teaspoon + 1 tablespoon Carlini Extra Virgin Olive Oil, divided

1 teaspoon minced garlic

1 teaspoon orange zest

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste


Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes


Servings:
2