This paleo carrot puree is one of my childhood favorites. My mother used to make it with regular potatoes, which aren’t paleo-friendly. So I replaced the potatoes with cauliflower and it tastes almost the same.
This recipe is gluten-free, dairy-free, paleo-friendly, and delicious. It’s a great side for kids as well to get their veggies in. My kiddo doesn’t like to eat anything green, but this she loves!
The ingredients for this paleo carrot puree
Cauliflower: A fresh medium-sized cauliflower head, or frozen florets.
Carrots: Large (touchon) carrots
Fresh garlic: Fresh is best. If you don’t have fresh garlic, you can replace it with garlic powder, when you add the rest of the listed spices in the recipe.
Coconut cream: I used coconut cream to easily blend the puree and add some healthy fat to this recipe.
Fresh parsley: I used fresh, but you can also use dried parsley to garnish or leave this out.
- Wash and cut the listed vegetables and place them in a large pot.
- Add water until the vegetables are covered and boil them until the carrots are soft.
- Strain the cooked vegetables through a colander and add them back into the pot.
- Add the listed spices and coconut cream and mix everything with an immersion blender.
- Serve with some fresh chopped parsley.
How big or small do I need to cut the vegetable?
Since you need to use an immersion blender, the size of how big or small you cut the vegetables doesn’t matter too much. I just cut the full carrots into four even pieces. You can cut the time on how long you need to cook the veggies by cutting the carrots into smaller pieces.
I don’t have an immersion blender, can I still make this recipe?
How do I store this paleo carrot puree?
You can store the puree in a glass container in the fridge for up to four days or in the freezer for up to 10 months. You can then defrost it by leaving it at room temperature overnight and reheating it.
How can I add more fat?
This recipe doesn’t have too much fat in it besides the fat from the coconut cream. Usually, I combine it with meats, which do have some fat to them. But if you’d like, you can also add a tablespoon of extra virgin olive oil on top for extra nutrients like polyphenols, fat content, and extra flavor.
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