Carrot Puree with Hazelnut Tapenade - 28g Carbs, 5g Fiber
From: EatingWell - September/October 2009
This carrot-potato puree has an amazing silky-smooth texture. We give
it a sophisticated touch with a quick tapenade made with green olives,
orange zest, hazelnuts and garlic. For a simpler dish, just make the
puree and skip the topping.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber | High potassium | Gluten free |
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Serving Size: about 1/2 cup each
1 lb carrots (5-6 medium), cut into 1/2-inch pieces
2 medium red potatoes, peeled and cut into 1/2-inch pieces
2 Tbsp chopped hazelnuts, toasted (see Tip)
2 Tbsp chopped green olives
2 tsp freshly grated orange zest
1 small clove garlic, minced
1 tsp PLUS 1 Tbsp extra-virgin olive oil, divided
1/2 tsp salt
Bring 1 inch of water to a boil in a large saucepan or Dutch oven
fitted with a steamer basket. Steam carrots and potatoes until very
soft, 12 to 15 minutes.
Meanwhile, combine hazelnuts, olives, orange zest, garlic and
1 teaspoon oil in a small bowl.
Transfer the carrots and potatoes to a food processor; add the
remaining 1 tablespoon oil and salt. Process until smooth. Serve
each portion with a spoonful of the hazelnut tapenade.
Tip: To toast chopped nuts or seeds, cook in a small dry skillet
over medium-low heat, stirring constantly, until fragrant and
lightly browned, 2 to 4 minutes.
Servings: 4
Serving Size: about 1/2 cup each
Nutrition per Serving:
195 Calories, 8g Fat, 1g Sat, 6g Mono, 0mg Cholesterol, 4g Protein,
28g Carbs, 5g Fiber, 504mg Sodium, 837mg Potassium
Nutrition Bonus: Vitamin A (337% daily value), Vitamin C (28% dv),
Potassium (24% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 2 vegetable, 1 1/2 fat
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