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.
About Jill Winger
What a different way to serve carrots. I think this will be delicious, and cannot wait to try them, thanks.
This sounds like a really good combo…and wouldn't it surprise everybody at the table who is used to the orange veg being sweet potato or squash!? I think I may have to add it to the menu! Thanks so much for sharing this with the hearth and soul hop this week
this looks so tasty! will have to try…found your post from hearth n soul