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Carrot Puree Bitterness

Seth_Ratner_91225

I had extra vegetables sitting around so I decided to make them into purees and do... anything with them.

A bit of water and into the pressure cooker for 25 mins. The parsnips came out fine. Blended into a nice thick puree that tasted good with zero seasoning.

The carrots came out a lot runnier, but very vibrant and carrot-y in flavor. However (and it seemed to get worse as it sat out over the course of an hour) it had a bitter aftertaste to it that made it unpalatable.

I shaved out a fair amount of the core of the carrots, though I wasn't as anal about it as I could have been.

The carrots were old... maybe in the fridge for a month. Could that do it? They didn't taste odd raw. Just a cheap bag-o-carrots from the store.

Or do carrots need the butter and baking soda from MC@H for make a good puree?

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Comments

seijoed

I actually think that is carrots that are harvested too early. The sugars and sweetness develops as they grow.

bkeene12

Were the carrots stored with Apples or Pears? I know those fruits will release a gas that can make carrots bitter. Of course, being a month old probably didn't help anything. Maybe the plant terpenoids in the carrots changed as the carrot got old and that was what you were tasting. (These are all half ass/ half brain guesses)

marsha_210571

I did a carrot soup once that had me core the carrots as that is where the bitterness comes from! I'd never heard of that- but did it and the result was sublime. hope this helps...