Heirloom Carrot Purée

Source: Micki Seibel, June 2013

Source: Micki Seibel, June 2013

This wonderful side dish not only adds beautiful color to any plate, it’s incredibly simple and easy to make. It also makes a healthful side dish that I tend to use in place of white potatoes or other nutrient-less white starches.


  • 2 bunches of heirloom carrots, peeled and chopped
  • 1 tbsp cumin seeds
  • 1/2 tsp nutmeg
  • 2 tbsp olive oil


  • Heat the olive oil in a large sauté pan over medium-high heat.
  • Add the cumin seeds and let them saute for a minute or two until you start to smell their sweet fragrance.
  • Add the carrots and the nutmeg and stir.
  • Place a sheet of parchment paper over the pan and place the lid. The purpose of the parchment is to seal the lid and prevent the loss of moisture while the carrots slowly cook.
  • Reduce the heat to low and cook, covered, for 15 minutes.
  • Move the carrots to the food processor and pulse several times to create a rough purée.
  • Serve while hot.

How to Not Screw It Up

  1. Adding the parchment paper between the lid and the pan ensures a good seal on the lid. Most pan lids are not sealed tightly enough to prevent water from escaping. Because we are not adding cooking liquid, the carrots will cook in their own moisture, but they will brown or burn in the absence of moisture. 
  2. Additionally, without the proper moisture to cook the carrots, the texture of your puree changes from a smooth, creamy consistency to a choppy, dry consistency.