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Smooth roasted carrot purée with ghee and herbs for Full GAPS

Roasted Carrot Purée for Full GAPS

A smooth Full GAPS carrot purée made with deeply roasted carrots, homemade meat stock, ghee or butter, pepper, and optional fresh herbs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 1/2-cup servings
Course: Side Dish
Cuisine: French-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots about 6 medium; peeled and trimmed
  • 1 teaspoon sea salt divided
  • 3 tablespoons homemade ghee or coconut oil melted, for roasting
  • 1 cup homemade chicken or beef meat stock add gradually; more only if needed
  • 3 tablespoons butter or homemade ghee for blending
  • 1/8 teaspoon ground black or white pepper
  • 2 cloves garlic peeled; optional
  • chopped fresh flat-leaf parsley, thyme, or rosemary optional garnish
  • freshly grated nutmeg optional, to taste

Equipment

  • Uncoated stainless-steel rimmed sheet pan
  • Ninja Professional Plus Kitchen System BN801 with 72-ounce pitcher
  • vegetable peeler
  • Chef's knife and cutting board
  • Kitchen scale, measuring spoons, and liquid measuring cup
  • Flexible spatula
  • Medium saucepan for reheating

Method
 

  1. Preheat the oven to 400°F. Peel and trim the carrots. Remove any woody core from very large carrots, then cut all carrots into uniform 1-inch pieces.
  2. Toss the carrots with the melted ghee or coconut oil and half of the measured sea salt. Spread them in one layer on an uncoated stainless-steel rimmed sheet pan. Add the optional whole garlic cloves.
  3. Roast for 25 to 30 minutes, shaking or turning the pieces after 15 minutes, until several edges are deep golden and a fork slides through the thickest piece easily.
    One-inch carrot pieces roasted deep golden brown on an uncoated stainless steel sheet pan
  4. Cool on the pan for 5 minutes. Transfer the carrots and optional garlic to the exact Ninja BN801 pitcher with the butter or ghee, the remaining sea salt, and the pepper.
  5. Add half of the measured meat stock and blend. Add more of the measured stock a few tablespoons at a time until the purée is completely smooth and thick like mashed potatoes.
    Roasted carrots blending into thick smooth purée in the exact Ninja BN801 pitcher
  6. Taste and adjust salt or pepper. Spoon into a warm bowl and garnish with chopped herbs or a little grated nutmeg, if using.

Notes

GAPS placement: Full GAPS after carrots, meat stock, and the chosen fat are introduced and tolerated.
Parsnip boundary: Parsnips are excluded from GAPS; the source specifically supports carrots as the substitute.
Texture: Use only as much of the measured stock as needed for a mashed-potato texture.
Storage: Refrigerate for up to 4 days or freeze in meal-size portions; reheat on the stove with a little stock or water.

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