What to do with all this carrot puree?
I picked up a copy of "French Women Don't Get Fat" and as I happened to have an overabundance of carrots, tried out the recipe for "Quick and Easy Carrot Soup." Even bought a food mill for the purpose. Well, the thing is... it's vile.
Now I've got a couple of cups (maybe 3) of - well, it's not a nice, creamy puree of carrot. A sort of coarse-sand-of-carrot - just sitting there in the refrigerator being orange...
I tried adding ginger to a small bit of it, but that was nasty. Tried a bit of nutmeg - horrible. Texture-wise, tried adding half-and-half - it's just not anything like what I'd call soup.
What would you do with it? I'm not sure that milk of any type is what I really want if I'm trying not to get fat, but something is definitely needed. I've thought of boiling potatoes, adding the carrot, and using an immersion blender to try to get a smoother texture. What about seasoning?
I probably have a 2-day window before I give up and just compost it, which would be a shameful waste. All ideas welcome, including what I might have done wrong in the first place!
1 pound carrots
4 ounces butter
1/4 cup sugar
3 T. flour
1 tsp. baking powder
1 tsp. vanilla
Pinch of salt
Peel and slice carrots, or use one pound bag of baby
carrots. Cook in salted water until soft. Drain
well. Melt butter. In a food processor, put all
ingredients except the carrots. Blend well. Add
carrots and blend until the mix resembles a milkshake.
Do not completely puree the carrots. Bake in an 8X8
greased glass dish at 275 degrees for 45minutes, just
until the center is firm. Or, bake at 300 degrees in
a metal pan for 40 to 45 minutes till firm. You may
double the recipe and bake in a 9X13 dish, adding 5
minutes or so to the cooking time.
I had a look at the recipe you used. The problem could stem from the fact that it is not very specific about how thin to slice the carrots, or about the kind of texture they are aiming for.
What about cooking the carrot puree longer, in its original cooking liquid, adding water if necessary? Stir it so the carrot goo doesn't sit sullenly on the bottom of the pot and burn. Then cool slightly and puree with the fresh dill suggested in the recipe, or other herb such as coriander, plus a clove of raw garlic if you're a raw garlic sort of person. Maybe a teaspoon of lemon juice?
re: almond tree
Oh, thank you very much for looking at it. I was wondering whether I used the wrong disc on the food mill, or didn't cook the carrots enough. I love the phrase "sit sullenly on the bottom of the pot and burn" - hilarious! I am going to try this in the morning with the fresh dill - using the immersion blender for the pureeing - and I can always stir in garlic and/or lemon juice if that doesn't quite do it. I'll let you know how it turns out.