Carrot Purée Recipe with Star Anise

5 from 3 votes

Carrot Purée is the new hottest side dish that will wow everyone. It's lovely for the holiday season -- especially Thanksgiving, and it's excellent with all sorts of dishes. This silky smooth version is infused with delicious star anise, it's easy to make, and it's even better when made ahead!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Keyword: Thanksgiving Side Dishes, healthy sides

Servings: to 6

Calories: 202kcal

Author: Valentina K. Wein

Equipment

Ingredients

2 pounds carrots, tops removed
2 cups water
4 tablespoons unsalted butter
10 star anise
½ teaspoon Kosher salt (use half the amount if using table salt)

US Customary - Metric

Instructions

Prep carrots. Peel the carrots, and then cut them diagonally, into about about ¼ to ½-inch slices.
Assemble ingredients and cook. Add the prepared carrots, water, Star Anise and butter to a large sauté pan (approx. 14-inch). Bring to a boil and then reduce the heat to low, Cover and gently simmer until the carrots are very tender, about 45 minutes. (A fork should very easily slide in and out of the slices.) Remove the lid, turn the heat up and cook off about half of the liquid, so there's only about ½-inch or so left.
*Since the Star Anise are large, the will be easy to remove, so they can just be tossed into the water.
Purée. Use a small spoon to remove the Star Anise from the pan. Then add the contents of the pan to a powerful blender and blend until it's super smooth. This should only take seconds in on a high speed in a powerful blender. Season to taste if necessary.
Serve!

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition