Bright and Bold Carrot Purée. Puree comes from the Old French language meaning “refined”. Limping into the kitchen, you find yourself faced with a choice: You can give up entirely and reach for a flaccid box of something frozen. The carrot puree will taste as good as the carrots you start with, so taste them to make sure they taste sweet before you start cooking. Chef Kwame suggests using either fresh carrot juice or chicken stock to make the carrot puree. Stir in 1 tablespoon extra virgin olive oil to the finished puree to add healthy fats. Season the batch with 1/8-1/4 teaspoon cinnamon, Chinese Five Spice, or ground ginger to add flavor. Pinterest Embed code Okay, so it’s a Wednesday evening at five o’clock, and so far the week’s been a total dumpster fire. Think hummus, Baba ghanoush, applesauce or baby food. Bright and Bold Carrot Purée. We had homemade chicken stock on hand but next time I would like to try making this with fresh carrot juice to see how the two compare.