CARROT AND SWEET POTATO PUREE

UP YOUR CARROT GAME … that’s what’s up, Doc.

Food pairings are everything. For some reason, in all of the years that I’ve been making turkey meatballs, I haven’t frequently covered them in tomato sauce. I have been so solely focused on the taste and texture of the turkey meat that masking it with a sauce just felt … wrong. This is different. This rich and dynamic carrot and sweet potato purée is the perfect compliment for turkey meatballs or really any poultry. Between the brown butter and oyster sauce, the harmony of flavors in this purée is both simple and complex—it is a celebration of the flavors of the carrots and the sweet potatoes. Texturally, the purée is smooth and creamy while somehow being completely dairy-free—magic! So go on, coat your turkey meatballs in it to your liking. Or even plate the purée on the side of your poultry. You truly can’t go wrong with this purée that is oh-so-right.

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CARROT AND SWEET POTATO PURÉE

Yield: 4 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• Carrots (1 pound, peeled and cut into 1/2-inch slices)
• Sweet Potato (1, peeled and cut into 1/2-inch cubes)
• Unsalted Butter (5 tablespoons, divided)
• Lemon Juice (Juice from 1/2 of a Lemon)
• Water (3/4 cup)
• Oyster Sauce (2 tablespoons)
• Apple Cider Vinegar (1/4 teaspoon)
• Salt (to taste)
• Pepper (to taste)

KITCHEN TOOLS

• Saucepan with Lid
• Wooden Spoon
• Blender

Instructions

TO MAKE YOUR PURÉE

1. In your saucepan, over high heat, combine your water, lemon juice, 3 tablespoons of butter, salt, and pepper. Mix until the butter is fully melted.
2. Add carrots and sweet potatoes. Bring the water to a boil. Then, cover your saucepan with its lid and lower your heat to a high simmer. Let it cook until your carrots and sweet potatoes are extra soft—about 20 minutes.
3. Transfer your mixture to your blender. Blend until you have a smooth purée—roughly 1 minute.
4. In your saucepan, over medium-high heat, cook down your remaining 2 tablespoons of butter. Use your wooden spoon to stir it consistently until it is a golden light brown color—about 4 minutes. Remove it from the heat and let it cool for 2 minutes.
5. Add your brown butter, oyster sauce, and apple cider vinegar to your purée in your blender. Blend until it is all fully incorporated.
6. Season to taste with additional salt and pepper. Make sure to fully and evenly incorporate them into your purée mixture.

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