I’m not feeling particularly wordy today, so I’ll keep it nice and short.
I know this concoction looks kind of like baby food, but it’s really good. Trust me. The process is a lot like making a pureed soup, but just with a little less stock so it’s thick. Think thin mashed potatoes or thick soup.
Sweet Potato Carrot Puree (adapted from Giada’s recipe)
- 1/3 cup extra-virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 pounds carrots, peeled and thinly sliced
- 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
- 1 tsp kosher/sea salt
- 1/2 tsp freshly ground black pepper
- 2 cups chicken stock
- 2 1/2 cups water
In a saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onions and cook for about 5 minutes. Add the garlic and cook one more minute, until it starts to smell amazing and garlicky.
Remove 2 cups of the liquid with a ladle and reserve. Puree the mixture in a food processor or blender or with an immersion blender until slightly chunky, adding some of the reserved liquid as needed.
I’m not a big fan of mashed sweet potatoes, unless there’s some turkey and cranberry sauce on my plate. I think it’s my slight aversion to sweet foods (note: foods, not desserts). But add some garlic to sweet potatoes (and carrots) to make them savory, and I’m on board.