For the last few weeks, I’ve been in recipe-testing mode for this column and for some upcoming cooking classes I’ll be teaching. 

In the coming weeks, I’ll share four new seasonal vegetable dishes, each with its own texture, color and flavor. 

My goal is for them to lead to unpretentious dishes both kids and adults can enjoy any night of the week. That means the dishes can be served interchangeably with different kinds of protein or together as a vegetarian meal.  

In my effort to keep it simple, I opted to create recipes that use as few ingredients as possible, to keep the food affordable and the flavors identifiable.

One of my favorites was a carrot puree with ginger and garlic. Bright orange and smooth, I would serve this to a baby, my toothless grandpa or with a beautiful piece of filet at a dinner party. It’s got that universal appeal. With only butter, onions, garlic, ginger and carrots, you can taste all the ingredients distinctly. The best part is the price tag: under $5.

CARROT PUREE WITH

GARLIC AND GINGER

Serves 4 to 6 as a side dish.

1 stick unsalted butter, plus 2 Tbsps. cubed

1 large yellow onion, chopped

1 1/2 Tbsps. fresh garlic, minced

1 Tbsp. fresh ginger, minced

2 lbs. carrots,* peeled and cut into 1/4-inch medallions

Kosher salt, to taste

In a large pot, melt the butter over medium-low heat. Add the onions, season lightly with salt and sweat for about 8 minutes until soft and translucent. Do not let them turn golden or brown.

Add the garlic and ginger and cook another 3 minutes. Add the carrots, season again and cook another 4 minutes, stirring occasionally to make sure nothing is sticking to the bottom of the pot or turning brown.

Add just enough water to meet the top layer of carrots, season again and bring to a simmer. Simmer gently until all but 1/2 Cup of liquid remains and the carrots are very soft, about 45 minutes.  Allow to rest off the heat for about 10 minutes.

Transfer the carrots to a high power blender or food processor. Puree until very smooth.  Add a little bit of the cooking liquid if needed just to help the carrots break down but still keeping the consistency of a thick puree. With the blender or food processor on, add 2 Tbsps. of butter, 1 cube at a time until emulsified. Season to taste and serve immediately or cool over an ice bath and store for up to two days in the refrigerator.

*Cook’s Note: Avoid using baby peeled carrots or very large carrots. The baby carrots don’t taste like much of anything and the big carrots are sometimes a little bitter. The medium size carrots that come in 1 lb. bags work well and are very affordable.