UPDATE:
I posted this recipe for Thai Carrot Puree on March 20 of this year. I wanted to come back to this post and give an update on how I used this puree for a chicken dish I prepared.
This chicken breast was cooked sous vide in a hot water bath and then browned on the stovetop and placed atop a hearty helping of the Thai Carrot Puree. Absolutely delicious. I hope you will try this recipe.
I recently made Thai Carrot Puree to be served with chicken cooked sous vide and then seared on all sides before serving. This puree turned out so incredibly delicious that I felt I had to share it with you. So here goes.
Thai Carrot Puree
2 cups of carrots, peeled and boiled (A bag of carrots from the supermarket will do)
2 medium sized white onions, sliced thin
1 cup coconut milk
2 cloves garlic
1/3 cup organic honey
1 teaspoon hot pepper flakes
Salt and pepper to taste
I started with a one pound bag of organic carrots from Trader Joe's. They do not have to be "organic". That is what Trader Joe's had the day I was there. Plain old ordinary carrots will do just fine.
For this recipe we are going to peel the carrots and then slice them for boiling. So be sure to buy a bag of whole carrots and not a one pound bag of shredded carrots.
I rinsed the carrots briefly under running water and then peeled them using a regular handheld vegetable peeler.
Carrots peeled and ready to be chopped.
A one pound bag of whole carrots will yield between two and two-and-a-half cups of carrots.
I measured a generous two cups for our recipe.
Bring a large pot of water to a full, rolling boil.
Add salt to taste. This was how I measured the salt - in the palm of my hand.
Add the two cups of carrots and bring back to the boil.
Boil the carrots for five minutes.
Drain the carrots, but do not rinse.
Place the boiled carrots into a heated pan.
Add the two thinly sliced onions to the carrots. I used an electric skillet for this part set at about 350 degrees.
Cover the carrots and onions with water. The water measurement will vary based on the size of your pan, but I would say generally, about two cups of water.
Bring to a boil, then reduce heat to a simmer and cook for an additional fifteen minutes.
I covered the pan for this part of the cooking process.
Fifteen minutes later, this is what your pan should look like, Isn't that heavenly? You want to caramelize the onions and that is exactly what we have done.
Drain the carrot and onion mixture but again, do not rinse.
While still hot from the pan, transfer the cooked carrots and onions to the bowl of a food processor.
I used coconut milk from a can. And organic coconut milk. I don't know if coconut milk is sold in any way other than a can. It is not something I use often.
I can tell you that it separates while in the can on the shelf. The solids rise to the top, so you must use a whisk to reincorporate it before adding to the food processor bowl.
Here, our one cup of reconstituted coconut milk.
Into the food processor with the coconut milk.
A measure of one-third cup of organic honey. In this instance, I do use "organic". Always.
Finally, add the red pepper flakes and the garlic. Place the top on the food processor and pulse a few times to begin the process. Then you can press the "on" button and let the whole thing combine for a minute or longer. Let it go until the mixture looks smooth. You do not want any whole pieces of carrot or onion in the final mixture.
This is how it should look when you are done mixing in the food processor. You can see how everything is thoroughly combined and smooth.
I placed the puree into these wonderful little glass bowls which have matching lids.
I served this puree with chicken, but it is so delicious is can be served as a cold soup. It could be served at room temperature also. I think reheating it will only diminish the flavor, so I would not reheat it. Served as an accompaniment, place a dollop of creme fraiche or just plain out sour cream in the center and sprinkle with a little freshly squeezed lemon juice. Delightful!
I posted this recipe for Thai Carrot Puree on March 20 of this year. I wanted to come back to this post and give an update on how I used this puree for a chicken dish I prepared.
This chicken breast was cooked sous vide in a hot water bath and then browned on the stovetop and placed atop a hearty helping of the Thai Carrot Puree. Absolutely delicious. I hope you will try this recipe.
I recently made Thai Carrot Puree to be served with chicken cooked sous vide and then seared on all sides before serving. This puree turned out so incredibly delicious that I felt I had to share it with you. So here goes.
Thai Carrot Puree
2 cups of carrots, peeled and boiled (A bag of carrots from the supermarket will do)
2 medium sized white onions, sliced thin
1 cup coconut milk
2 cloves garlic
1/3 cup organic honey
1 teaspoon hot pepper flakes
Salt and pepper to taste
I started with a one pound bag of organic carrots from Trader Joe's. They do not have to be "organic". That is what Trader Joe's had the day I was there. Plain old ordinary carrots will do just fine.
For this recipe we are going to peel the carrots and then slice them for boiling. So be sure to buy a bag of whole carrots and not a one pound bag of shredded carrots.
I rinsed the carrots briefly under running water and then peeled them using a regular handheld vegetable peeler.
Carrots peeled and ready to be chopped.
A one pound bag of whole carrots will yield between two and two-and-a-half cups of carrots.
I measured a generous two cups for our recipe.
Bring a large pot of water to a full, rolling boil.
Add salt to taste. This was how I measured the salt - in the palm of my hand.
Add the two cups of carrots and bring back to the boil.
Boil the carrots for five minutes.
Drain the carrots, but do not rinse.
Place the boiled carrots into a heated pan.
Add the two thinly sliced onions to the carrots. I used an electric skillet for this part set at about 350 degrees.
Cover the carrots and onions with water. The water measurement will vary based on the size of your pan, but I would say generally, about two cups of water.
Bring to a boil, then reduce heat to a simmer and cook for an additional fifteen minutes.
I covered the pan for this part of the cooking process.
Fifteen minutes later, this is what your pan should look like, Isn't that heavenly? You want to caramelize the onions and that is exactly what we have done.
Drain the carrot and onion mixture but again, do not rinse.
While still hot from the pan, transfer the cooked carrots and onions to the bowl of a food processor.
I used coconut milk from a can. And organic coconut milk. I don't know if coconut milk is sold in any way other than a can. It is not something I use often.
I can tell you that it separates while in the can on the shelf. The solids rise to the top, so you must use a whisk to reincorporate it before adding to the food processor bowl.
Here, our one cup of reconstituted coconut milk.
Into the food processor with the coconut milk.
A measure of one-third cup of organic honey. In this instance, I do use "organic". Always.
Finally, add the red pepper flakes and the garlic. Place the top on the food processor and pulse a few times to begin the process. Then you can press the "on" button and let the whole thing combine for a minute or longer. Let it go until the mixture looks smooth. You do not want any whole pieces of carrot or onion in the final mixture.
This is how it should look when you are done mixing in the food processor. You can see how everything is thoroughly combined and smooth.
I placed the puree into these wonderful little glass bowls which have matching lids.
I served this puree with chicken, but it is so delicious is can be served as a cold soup. It could be served at room temperature also. I think reheating it will only diminish the flavor, so I would not reheat it. Served as an accompaniment, place a dollop of creme fraiche or just plain out sour cream in the center and sprinkle with a little freshly squeezed lemon juice. Delightful!
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