Nickel Allergy Friendly Carrot Ginger Puree

Total time45 min

Prep time10 min

Cook time30 min

Nickel Allergy Friendly Carrot Ginger Puree

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Ingredients

4 servings

1 ½ lb carrots, peeled and cut into 1-inch pieces
2 tbsp garlic-infused olive oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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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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