Carrot Mousse, a preparation that enchants with its soft and velvety texture, really tasty and can be used to dress other vegetables. It can also be served on crostini and crackers for really delicious appetizers, perhaps with the addition of black olives or chopped parsley.
The taste of carrot mousse is a perfect balance between the natural sweetness of the carrots and the strong flavor of the ingredients we add. The carrots are cooked until soft and then blended until a silky cream is obtained.
Carrot mousse is prepared with few simple steps and is suitable for all cuisines including vegan cuisine.
For lovers of flavorful and light cooking, I also recommend other recipes like
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 88.98 (Kcal)
- Carbohydrates 8.25 (g) of which sugars 3.92 (g)
- Proteins 0.88 (g)
- Fat 6.31 (g) of which saturated 0.90 (g)of which unsaturated 0.11 (g)
- Fibers 2.32 (g)
- Sodium 310.41 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs carrots
- 3 tbsp apple cider vinegar
- 1 tsp salt (scant)
- 3 tbsp extra virgin olive oil
- 1 clove garlic (medium)
- to taste parsley (for garnish)
Tools
To blend the boiled carrots well, I recommend using a mixer with its cup where you can gather all the other ingredients.
- 1 Small Pot
- 1 Mixer
Preparation
Clean the carrots well and cook them in boiling water until they are nice and soft. You can cook them whole or in pieces as I preferred and the cooking time will vary depending on the size of the carrots. When they are nice and soft, drain them and let them cool for about 10 minutes.
Once cooled, put the carrots and all the other ingredients in the mixer’s cup and blend well until everything becomes a homogeneous and velvety cream. It is normal for the color of the carrots to become lighter because it incorporates air and thanks to the oil it will whip like mayonnaise.
NOTES
Carrot mousse is such a versatile cream that it can be enjoyed on its own, used to accompany and dress other vegetables, or spread on crostini.
It keeps in the refrigerator for a couple of days if well covered to prevent it from darkening and can be slightly warmed in the microwave to quickly bring it back to room temperature.
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