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January 2014

Carrot Puree with Vadouvan Tarragon and Almond Cream
By Heidi Allison


This brightly colored and aromatic French puree is not only easy to make, its exquisite flavor pairs Vadouvan (Gallic curry), tarragon and almond cream to create a dish that not only complements rich meat dishes, but, works equally well served with any vegan meal!

Meyer Lemons

This aromatic, brightly-colored vegan dish will surprise you—not only is it a breeze to make, it’s savory, upscale, and very contemporary French flavor profile will steal center stage at any meal! In this recipe, the sweetness of the carrots is paired with a subtle, French curry powder called vadouvan, which is basically an Indian masala spice blend with a Gallic twist, consisting of garlic, shallots, curry, onion, coriander, cumin, fenugreek, black pepper, cardamom and cayenne pepper. The Meyer Lemon lends a bright note to the finished dish, while the fresh, sweet, Tarragon complements the natural sugar in the carrots.

Tarragon

Although this is a fairly simple dish to prepare, there are a few tricks that ensure success. First and foremost, do not overcook or undercook the carrots. The texture of the carrots should be tender, but not falling apart, since an overcooked carrot will be grainy, and an undercooked carrot purée will be lumpy. To test the correct degree of “doneness”, use a fork – not a knife, which can slide into a veggie that is still undercooked. It’s also important to let the moisture (steam) drain off after cooking for several minutes before incorporating other ingredients. Also, try to cut the carrots into similar-sized shapes so that they cook at the same rate.

Do not restrict this recipe to vegan or vegetarian meals; this heart-healthy purée pairs exceptionally well with any fish dish or Mediterranean, Indian or Middle-Eastern flavor profiles.

Carrot Puree with Vadouvan, Tarragon and Almond Cream
Serves: 3-4
Ingredient List

2 pounds of Organic Carrots
2 Tablespons Whipped Vegan Buttery Spread (do not use Original, Soy or Flaxseed flavors)
2 Tablespoons Almond Oil
½ cup Almond Milk
1½ Tablespoons fresh Tarragon, leaves only, minced
¼ teaspoon Vadouvan (French curry powder)
Zest of 1 small Meyer Lemon
½ teaspoon Salt
Meyer Lemon Juice, to taste

Preparation

Peel and cut carrots into 1-inch pieces. Place carrots in a 4-quart pot with steamer basket and add 2 cups of water; then cover. Steam on medium heat for roughly 19 minutes, or until the carrots are soft in the middle when pricked with a fork. Remove lid and allow carrots to release steam for several minutes.


Peel and cut carrots into 1-inch pieces. Place carrots in a 4-quart pot with steamer basket and add 2 cups of water; then cover. Steam on medium heat for roughly 19 minutes, or until the carrots are soft in the middle when pricked with a fork. Remove lid and allow carrots to release steam for several minutes.

In a large skillet, place almond milk, almond oil, salt, lemon zest and bring to a simmer over medium-low heat.

In a large skillet, place almond milk, almond oil, salt, lemon zest and bring to a simmer over medium-low heat. Add steamed carrots and mash with potato masher till you achieve a rough purée. Season with a few drops of lemon juice and more salt, if needed.

Add steamed carrots and mash with potato masher till you achieve a rough purée. Season with a few drops of lemon juice and more salt, if needed.

Serve immediately.

Carrot Puree with Vadouvan, Tarragon and Almond Cream

Notes from the Author
This versatile dish tastes great warm, room temperature, or cold. If you want to reheat it, use a gentle heat, and a bit of the carrot cooking water, or more almond milk to keep it moist.