Pea Avocado Purée with Caramelized Carrots

Ein dunkler Teller mit Erbsen-Avocado-Püree, mit karamellisierten Möhren und einem Stück panierten Fisch.

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Pea Avocado Purée with Caramelized Carrots

This pea avocado purée with caramelized carrots is such a wonderful surprise! It's super creamy and fresh from the peas and avocado, while the carrots are caramelized to perfection with a heavenly sweet-and-salty glaze.

Vorbereitung10

Zubereitung30

Gericht: Main course

Küche: German

Keyword: Püree

Niveau: Ganz einfach

Servings:

Calories: 427kcal

Author: Christoph

Equipment

Thermomix
Garkörbchen
Schneidebrett
Messer
Pfanne

Zutaten

For the Pea Avocado Purée:

500 g Frozen peas
500 g Water
2 Avocados
80 g Heavy cream
Juice of 1/2 lemon
Salt and black pepper

For the Caramelized Carrots:

250 g Carrots
1 tbsp Butter
50 ml Orange juice
1 tbsp Brown sugar or raw cane sugar
pinch Salt

Zubereitung

500 g Water, 500 g Frozen peas
First, add 500 g of water to the mixing bowl, insert the steamer basket, and add the frozen peas (straight from the freezer) into the basket.
Cook for 20 min / 100°C / Speed 1. Give it a quick stir halfway through cooking.

Pro Tip: If you have time to thaw the peas beforehand, it will significantly cut down the cooking time! Start with 8 minutes and then check their texture. They should be tender, but not mushy. If they’re still a bit firm, just add a few more minutes.

2 Avocados
Meanwhile, halve and pit the avocados, then cut the flesh into chunks. Now you can get started on the carrots!
250 g Carrots
Peel the carrots and cut them into even strips (about 1 cm thick).
1 tbsp Butter
Melt the butter in a skillet over medium heat.
250 g Carrots
Add the carrots to the skillet and sauté gently for about 5 minutes, stirring occasionally.
1 tbsp Brown sugar
Sprinkle the sugar over the carrots and toss well so every carrot is coated.
50 ml Orange juice
Pour in the orange juice and stir. Let the liquid reduce while the sugar caramelizes, stirring regularly so nothing burns.
After about 5–7 minutes, the liquid will start turning syrupy. Depending on your heat and the size of the carrots, the whole process takes about 10–15 minutes until the carrots are tender and coated in a glossy, syrupy glaze.
pinch Salt
Finally, add a pinch of salt to balance out the sweet and citrusy flavors.
Remove the skillet from the heat and transfer the caramelized carrots out of the pan.
Once the peas are done, remove the steamer basket and drain the cooking water.
Tip: Looking for a dairy-free option? Reserve a bit of the cooking water and use that instead of the heavy cream!
500 g Frozen peas, 2 Avocados, 80 g Heavy cream, Juice of 1/2 lemon, Salt and black pepper
Add the peas, avocados, lemon juice, heavy cream, salt, and pepper to the mixing bowl and purée for 20 sec / Speed 7.
Taste and adjust seasoning if needed before serving. Plate the creamy purée topped with the caramelized carrots, along with any other side dish of your choice. This pairs wonderfully with fish!

Notes

Depending on whether you're serving this alongside meat or fish, this recipe makes 2 to 4 servings. As a side dish, it easily serves 4 people. If served as a main course, it's plenty for 2 generous portions.