A perfect side for your Thanksgiving feast! Buttery carrots combine with tart cranberries to make a perfect partner to your turkey or any winter evening’s supper.
Whipped Cranberry Carrots
Adapted from Simple and Delicious magazine
You will need:
1 lb sliced, fresh carrots- preferably organic
3 T. butter
1 T. sucanat– other sweeteners can easily be substituted, or just leave out altogether.
1/2 t. ground nutmeg
1/4 t. sea salt
1/4 c. dried cranberries
Peel and slice your carrots. (Wow. Disregard the dirty looking knife. It’s really clean, I promise. Just hard water spots)
Place your carrots in a saucepan and cover with several inches of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until tender. Drain.
Place carrots, butter, sweetener, nutmeg, and salt in a food processor. (I used my blender, but I wouldn’t recommend it. My blender was not impressed.) Process until smooth.
(I wasn’t able to get a photo of this step. Quite honestly, it was because my counters, utensils, and fingers were covered in whipped carrots…)
Add cranberries, process until lightly chopped and incorporated into the puree. I left decent sized pieces of cranberry in mine. I liked the texture it created.
Transfer to a serving bowl. Garnish with additional cranberries, if desired. Yield: Approximately 4 servings.
- 1 lb sliced, fresh carrots
- 1 T. sucanat- (or other sweetener)
- ½ t. ground nutmeg
- ¼ t. sea salt (like this)
- ¼ c. dried cranberries
- Peel and slice carrots
- Add carrots to saucepan and cover with several inches of water
- Bring to boil
- Reduce heat, cover, and simmer 15 minutes or until tender
- Then, in your food processor add: carrots, butter, sweetener, nutmeg, and salt
- Process until smooth
- Add cranberries, process until lightly chopped for a little texture
- Transfer to serving bowl
- Optional: Garnish with additional cranberries
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