Orange & Spice Pureed Carrots
Ingredients:
2 pounds (1kg) carrots, peeled and cut into 1-2 inch
pieces
12 Bigelow
Constant Comment® Tea Bags
½ cup (125mL) milk
2 tablespoons (30mL) butter, melted
Ground pepper and salt to taste
5 shallots, peeled
1 ½ cups (375mL) vegetable oil
3 tablespoons (45mL) butter
Yield: Serves 6 - Prep Time: 15 minutes - Cook Time: 30
minutes.
Instructions:
Prepare the carrots. Add 8 Bigelow Constant Comment® Tea
Bags to 4 cups(1L) of boiling water; let steep for 10 minutes.
Remove tea bags. Cover carrots with tea and cook for 10-15 minutes
or until tender. Meanwhile, infuse milk by heating with 4 Bigelow
Constant Comment® Tea Bags for 10 minutes. Remove tea bags.
Drain carrots and puree in a food processor and add melted
butter and infused milk. The carrots should be very smooth. Place
in a casserole and garnish if desired with crispy shallots.
To make the garnish - slice shallots into very thin rings. In a
saucepan heat oil with butter over medium-low heat until it begins
to bubble, add shallots and cook until they are a rich golden
brown; about 30-40 minutes. Stir shallots occasionally while they
are cooking to make sure they brown evenly. Remove shallots from
oil, drain. Once the shallots have dried and are crisped, they can
be stored for several days. Serve shallots on top of carrots.
Nutritional Information:
| Nutritional
Information Per Serving |
Percent of Daily
Value |
| Calories |
644 |
|
32% |
| Protein |
2 |
grams |
5% |
| Carbohydrate |
17 |
grams |
6% |
| Total Fat |
65 |
grams |
100% |
| Alcohol |
0 |
grams |
| Cholesterol |
27 |
milligrams |
9% |
| Saturated Fat |
13 |
grams |
67% |
| Monounsaturated Fat |
18 |
grams |
| Polyunsaturated Fat |
30 |
grams |
| Trans Fatty Acid |
0.2 |
grams |
| Total Dietary Fiber |
4 |
grams |
17% |
| Total Sugar |
8 |
grams |
| Percentage of Calories
|
| Protein |
1% |
| Carbohydrate |
10% |
| Total Fat |
88% |
| Alcohol |
0% |
| Vitamins & Mineral
|
| Sodium |
183 |
milligrams |
8% |
| Potassium |
543 |
milligrams |
16% |
| Vitamin A |
2383 |
Retinol Equivalent |
463% |
| Vitamin C |
7 |
milligrams |
12% |
| Calcium |
80 |
milligrams |
8% |
| Iron |
0.6 |
milligrams |
3% |
| Vitamin D (ug) |
0.4 |
micrograms |
4% |
| Thiamin |
0.1 |
micrograms |
7% |
| Riboflavin |
0.1 |
milligrams |
7% |
| Niacin |
1 |
milligrams |
7% |
| Pyridoxine (Vitamin B6) |
0.2 |
milligrams |
12% |
| Folic Acid |
27 |
milligrams |
7% |
| Cobalamin (Vitamin B12) |
0.1 |
micrograms |
2% |
| Nutritional Recipe
Features |
| Sugar Free |
| Gluten-free |
| Good Source of Potassium |
| Soy Free |