This blend takes a bit more time than some of the others, but I have to tell you— it’s my favorite child! It works in almost anything thanks to its creamy, deliciously sweet flavor profile. You can use it as a base for pasta sauce to take down the acidity, and it replaces cheese or butter in sweet and savory recipes.
Course
Blend
Servings4.5 cups
AuthorChef Missy Chase Lapine
Ingredients
2medium sweet potatoes or yamspeeled and roughly chopped
6medium to large carrotspeeled and roughly chopped
Filtered water
Instructions
Place a steamer basket into a large pot, pour in a few inches of tap water (make sure the water is below the bottom of the basket), and set it over high heat. Add the sweet potatoesand carrots and steam, covered, for 15 to 20 minutes, until fork-tender.
Puree the veggies with 2 to 3 tablespoons of filtered water until smooth, adding more water as necessary.