Maple Cinnamon Carrot Puree

On our first night in Paris in October 2025, Courtney and I stumbled onto a little Breton restaurant in the 12th arrondissement called Ty Louis. We ordered a chicken with chestnuts and the most amazing carrot puree, and it turned out to be one of our favorite meals in Europe.

Breton cooking, we learned, is built on buckwheat and salted butter, pork and shellfish, cider and slow stews. It is generous, comforting food, and it felt right at home with how we cook in the South. It was a once in a lifetime trip, and we have not stopped talking about that dinner since we got home.

So we did what we always do and went into the kitchen to make our own variation. This maple cinnamon carrot puree is the result. It is only a few simple steps, it has already earned a spot on our Thanksgiving lineup, and it is one small piece of that trip we get to bring back to the table. Here is how we make it.

Why You’ll Love This Carrot Puree

This carrot puree is silky, lightly sweet, and warm with cinnamon and a pinch of nutmeg, with butter and a little cream to round it out. It comes together with simple ingredients, it looks beautiful next to a holiday spread, and it works just as well on an ordinary weeknight. Fiber and vegetables are a priority in how our family cooks, and this dish puts a full one and a half pounds of carrots at the center of four servings.

Ingredients for Maple Cinnamon Carrot Puree

• Carrots (1.5 pounds / 680 g): The whole show. Peel them and cut them into 1-inch rounds so they cook evenly.
• Chicken broth (1/2 cup / 120 g): Adds savory depth as the carrots cook down. Swap in vegetable broth to keep the recipe strictly vegetarian. Either way, we look for a broth made without seed oils, in keeping with how we cook.
• Unsalted butter (3 to 4 tablespoons / 43 to 57 g): A nod to the salted butter Brittany is known for. Most of it goes in the pan, and one more tablespoon goes into the food processor at the end. Unsalted lets us control the salt.
• Heavy cream (1/4 cup / 60 g): All of it goes into the food processor with the butter and spices for a silky finish. The full 1/4 cup is the perfect amount.
• Maple syrup (1 tablespoon / 20 g): Real maple syrup for a gentle sweetness. Brown sugar works too if that is what you have.
• Cinnamon and nutmeg (1 teaspoon and 1/8 teaspoon): The warm spice that makes this taste like fall. A little nutmeg goes a long way.
• Salt and black pepper (1 teaspoon and 1/4 teaspoon): Start with the salt and adjust to taste after processing.

How to Make Maple Cinnamon Carrot Puree

Here is the quick version. The recipe card at the bottom has exact amounts and gram weights.

1. Wash, peel, and cut the carrots into 1-inch rounds.
2. Boil the carrots in a saucepan of water for about 5 minutes, until they are fork tender but not mushy. Drain.
3. Melt 2 to 3 tablespoons of the butter in a heavy saucepan, then add the drained carrots, salt, pepper, and chicken broth.
4. Cook about 30 minutes, until the carrots are syrupy and thick with barely any liquid left.
5. Transfer the carrots to a food processor. Add the remaining tablespoon of butter, the cinnamon, nutmeg, maple syrup, and the heavy cream.
6. Process until completely smooth. Taste, adjust the salt, and serve warm.

Tips for the Best Carrot Puree

• Stop the first boil at fork tender. You want carrots that give easily when poked but still hold their shape. The long simmer in butter and broth finishes the job.
• Do not rush the simmer. That syrupy, nearly dry stage is where the flavor concentrates, and it is what keeps the finished carrot puree thick instead of watery.
• Add the cream all at once. No need to measure it out a spoonful at a time. The full 1/4 cup goes in with the butter and spices, and it is just right.
• Taste before you serve. Carrots vary in sweetness, so a small pinch of salt at the end can make the cinnamon and maple pop.

What to Serve with Carrot Puree

In Paris, ours came alongside chicken with chestnuts. At home, our Dijon Chicken with Smothered Shallots is the closest thing on our table, since that buttery sauce loves something soft and spoonable underneath it.

For the holidays, this carrot puree fits right in next to our Herb Roasted Turkey Breast, Instant Pot Creamy Mashed Potatoes, Southern Corn Casserole, Fresh Cranberry Chutney, and Sweet Potato Souffle. If you want another vegetable on the plate, add our Roasted Broccoli and Garlic.

Storage and Reheating

Store leftover carrot puree in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove over low heat, stirring, and loosen it with a splash of broth or cream if it has thickened.

Frequently Asked Questions

What is carrot puree?

Carrot puree is cooked carrots processed until completely smooth. Ours gets its silky texture and warm flavor from butter, cream, cinnamon, nutmeg, and a little maple syrup.

How do I keep carrot puree from being watery?

Cook the carrots down in the butter and broth until they are syrupy and thick with barely any liquid left before you process them. That reduction is what keeps the finished puree thick instead of watery.

Can I use brown sugar instead of maple syrup?

Yes. Maple syrup gives a gentle sweetness we love, but brown sugar works too.

Do I need a food processor to make carrot puree?

We made ours in a food processor, and it turns the cooked carrots completely smooth. Process until no lumps are left.

Is carrot puree vegetarian?

It is when you swap the chicken broth for vegetable broth. The butter and cream stay in, so it is vegetarian but not vegan.

Can I make carrot puree ahead for Thanksgiving?

Yes. Make it a day or two ahead, refrigerate it in an airtight container, and reheat it gently on the stove with a splash of broth or cream just before serving.

If you make this maple cinnamon carrot puree, we would love for you to leave a star rating and a comment below. And if you ever find yourself in the 12th arrondissement in Paris, Ty Louis is well worth finding.

Watch How to Make It

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