Slow cooker gingered carrot puree recipe. This famous French vegetable puree can easily be made in a slow cooker! You may also like Classic Zucchini Soup cooked in the slow cooker, another delicious vegetarian recipe!
What are the Benefits of Making a Ginger Carrot Puree?
Carrots are a great source of vitamin A, which helps fight off the effects of aging. They also contain a lot of fiber, which is great for digestion and weight loss.
In addition to these benefits, carrots are also a good source of antioxidants that help protect against cancer and heart disease.
Are you looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
Ginger vs. Cayenne – Which Spice Is the Best Choice for Your Recipe?
Ginger and cayenne are two different types of spices that have their own unique flavors. They are both considered as the best choice for your recipes. However, there is one difference that makes ginger a better option for most people.
Ginger is a more versatile spice because it can be used in many different dishes and cuisines, while cayenne is limited to use with certain dishes.
Slow Cooker Gingered Carrot Purée Recipe
Variations: Cauliflower-Fennel Purée– Make gingered carrot purée substituting cauliflower for the carrots, omitting the ground nutmeg, and adding 1 teaspoon crushed caraway seeds.
Ingredients
- 2 pounds (0.91 kg) carrots, peeled and sliced
- 2 cups (500 ml) peeled and cubed Idaho potatoes
- 1 cup (250 ml) water
- 1 cup (250 ml) green beans
- 2 tablespoons unsalted butter
- 1/2 cup (125 ml) soy milk, warm
- 1/2 teaspoon ground ginger
- salt and freshly ground black pepper, to taste
Instructions
Combine carrots, beans, potato, and water in a 6-quart (6 L) slow cooker. Stir well.
Cover the pot and cook on a high-heat setting for 3 hours or until vegetables are tender.
Open the lid. Using a colander, drain cooked vegetables well, then return them to the cooker. Continue cooking, uncovered, on a high-heat setting, stirring occasionally for a further 30 minutes.
Stir in butter and enough soy milk to make a creamy consistency. Stir in ground ginger—season with salt and black pepper.
Ladle into soup bowls. Serve hot.
1 comment
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