Celebrity Chef Recipe: Andrea Beaman’s Carrot Ginger Puree, Pear Crumble

By Fabiana Santana

These recipes from Bravo TV Top Chef competitor Andrea Beaman are perfect for the fall and holiday seasons. Check out more of them here…

Pear Crumble
Filling:
3 pears, cored and diced
1/3 cup pear nectar
Juice of 1 lemon
1/2 cup whole grain all purpose flour
1/3 cup rolled oats
1/3 cup maple sugar
1 tsp. allspice
1/4 tsp. sea salt
3-4 tbsp. butter softened

Preheat oven to 375.
Place diced pears in a 9×9 casserole dish with pear nectar and lemon juice.
Combine flour, oats, maple sugar, allspice and sea salt.
Work softened butter into the flour mixture until it looks like crumbs.
Top pear with crumb mixture.
Bake 40-45 minutes, or until golden brown and bubbling.

Carrot Ginger Puree
1 tbsp. butter
2 large white onion, peeled and chopped
5 cups chicken stock
2 inches ginger, peeled and chopped
8-10 large carrots
Fresh parsley, sprig

On a medium high heat, saute onion in butter 3-5 minutes.
Add stock, ginger and carrots.
Cover and cook on medium heat for 10-12 minutes, or until carrots are soft.
With a slotted spoon, remove carrot, onions and ginger and puree in a food processor or blender.
Add puree back to soup.
Garnish with fresh parsley.