A Humble Bunch of Carrots For A Festive Side Dish | Carrot Ginger Puree

A humble bunch of carrot and a knob of ginger turn into a very special side dish to a baked chicken or grilled beef.

If making this ahead, place the finished puree in individual ramekins or an ovenproof serving dish.  Let it cool and then cover and refrigerate. Twenty minutes before serving time rewarm the puree by placing the ramekins or casserole, uncovered, in a cold oven.  Turn the oven on to 325° F.  Remove and serve after 20 minutes.

carrot ginger puree

1 lb. carrots, peeled and cut into 1" pieces

1/2" fresh ginger root, peeled and cut in half

1 Tbsp. butter, melted

1/2 an orange, juice

1/4 tsp. salt

pinch of red pepper flakes

1 Tbsp. yogurt or sour cream

Placed peeled and cut carrots and the pieces of peeled ginger in a medium pot and cover with water.  Bring to a boil and cook until very tender, about 30 minutes.  Drain and return them to the pan.  Add melted butter, orange juice, salt and red pepper flakes.  Puree with an immersion blender until smooth.  Stir in a tablespoon of sour cream (or Yogurt) and puree again.  The carrots should be perfectly smooth.  Serve immediately, or keep warm on the stove.