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Gingered Carrot Puree Recipe

Gingered Carrot Puree Recipe

6 servings



2 pounds carrots, sliced, cooked

2 cups cubed, peeled Idaho potato, cooked

1-2 tablespoons margarine or butter

1/4 - 1/2 cup fat-free half-and-half or fat-free milk, warm

1/2 teaspoon ground ginger

Salt and pepper, to taste


Process carrots and potato in food processor over smooth, transfer to large skillet and cook over medium to medium-low heat, stirring until mixture is the consistency of thick mashed potatoes (do not brown), about 15 minutes. Beat margarine and enough half-and-half into mixture to make a creamy consistency. Stir in ground ginger, season to taste with salt and pepper.

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