Carrot Puree with Hazelnut Tapenade

By GratefulSea

We didn't dislike the recipe but (1) thought it was too much work for something we didn't like more than simple carrots, (2) would have preferred a simple topping of roasted hazelnuts; (3) didn't like it enough to justify the extra carbs of the potatoes.

Ingredients

• 1 pound carrots (5-6 medium), cut into 1/2-inch pieces
• 2 medium red potatoes, peeled and cut into 1/2-inch pieces
• 2 Tablespoons chopped hazelnuts, toasted (see Tip)
• 2 Tablespoons chopped green olives
• 2 teaspoons freshly grated orange zest
• 1 small clove garlic, minced
• 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
• 1/2 teaspoon salt

Details

Servings 4
Cooking time 30mins
Adapted from eatingwell.com

Preparation

Step 1

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.