Carrot Purée
Carrot Purée, or Purée de Carottes, is a smooth, creamy side dish made by cooking carrots until tender and then blending them, often with butter, cream, or milk for richness. It is a staple in French cuisine, where it is frequently served alongside roasted meats or as a simple, elegant accompaniment to a main course.
🍳 View the full Carrot Purée recipe →
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the natural sugars in carrots, with minimal protein and fat unless enriched with butter or cream. It is exceptionally high in vitamin A (from beta-carotene) and provides a good amount of fiber and potassium, with a typical serving containing around 80-120 calories.
Nutrition breakdown
| Calories | 100 kcal |
| Protein | 2 g |
| Carbs | 22 g |
| Fat | 0.5 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 120 mg |
| Vitamin A | 1200 mcg RAE |
| Vitamin K | 15 mcg |
| Vitamin B6 | 0.3 mg |
| Potassium | 450 mg |
| Manganese | 0.3 mg |
| Vitamin C | 10 mg |
| Folate | 40 mcg |
| Magnesium | 25 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is a classic example of French 'cuisine bourgeoise'—refined home cooking—and its vibrant orange color makes it a visually appealing way to incorporate vegetables into a meal. Nutritionally, the beta-carotene in carrots is a powerful antioxidant that the body converts to vitamin A, essential for eye health.
