Eosinophilic Esophagitis Friendly Carrot Ginger Puree
Total time45 min
Prep time10 min
Cook time30 min
4.6(25)
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and cut into 1-inch pieces
- 2 tbsp garlic-infused olive oil, divided
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp fresh ginger, peeled and finely grated
- ½ cup low-sodium vegetable broth
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground black pepper
For serving
- 1–2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the carrot pieces on a rimmed baking sheet, drizzle with 1 tablespoon of the garlic-infused olive oil, and sprinkle with the salt. Toss to coat evenly.
- 2
Roast the carrots for 25–30 minutes, turning once halfway through, until tender when pierced with a fork and lightly caramelized at the edges.
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