Carrot Purée with Olive Oil & Cilantro

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Makes:
  • 10 servings
  • 20 servings
Prep Time:
10 minutes 20 minutes
Cooking Time:
35 minutes
This is the perfect side dish for the holiday season, especially for patients facing pancreatic cancer, as it is a well-cooked vegetable dish which is easier to digest and less likely to aggravate digestive issues. The carrots provide an excellent source of beta-carotene. The oil may be reduced if sensitive to fat, or coconut oil may be substituted (which may be more easily absorbed). If you are sensitive to additional herbed flavors, the cilantro can be reduced or omitted. This purée can also translate well to any other root vegetable or squash – such as turnip, parsnip, acorn squash or butternut squash.

Directions

1.In a large pot, boil peeled and cubed carrots for about 20 minutes until they are very tender. (Alternatively, steaming them in a steam pan over boiling water may preserve the maximum amount of nutrients.)

2.In a medium pan, add fresh cilantro leaves and 3 tbsp of extra virgin olive oil. Heat on lowest flame for about 5 minutes.

3.Remove from heat and allow to sit for about 5 minutes. Remove cilantro from oil and set aside.

4.In a food processor or using an immersion blender, add in cooked carrots and cilantro oil and 2 tbsp of extra virgin olive oil. Purée until smooth.

5.Add sea salt and fresh black pepper to taste and fresh cilantro as a garnish.

1.In a large pot, boil peeled and cubed carrots for about 20 minutes until they are very tender. (Alternatively, steaming them in a steam pan over boiling water may preserve the maximum amount of nutrients.)

2.In a medium pan, add fresh cilantro leaves and 1/4 cup + 2 tbsp of extra virgin olive oil. Heat on lowest flame for about 5 minutes.

3.Remove from heat and allow to sit for about 5 minutes. Remove cilantro from oil and set aside.

4.In a food processor or using an immersion blender, add in cooked carrots and cilantro and 1/4 cup of extra virgin olive oil. Purée until smooth.

5.Add sea salt and fresh black pepper to taste and fresh cilantro as a garnish.

Nutritional Data (per serving)

142 calories

11.7 gram(s) fat

1.7 gram(s) saturated fat

0 mg cholesterol

10 gram(s) carbohydrate

2.5 gram(s) dietary fiber

0.8 gram(s) protein