Portion: Approx. 1/3 cup per serving


  1. Purée cooked, drained carrots with butter until smooth.

  2. Add THICKENUP® Clear. Process briefly until mixed, scraping sides of bowl.

  3. Place in ovenproof container and cover tightly with aluminum foil.

  4. Heat to 74°C. Serve immediately.
Ingredients (for 5 servings)
Carrots, cooked & drained 2 1/2 cups (625 ml)
Butter or margarine, melted 2 Tbsp (30 ml)
THICKENUP® Clear 1/3 cup (85 ml)


  • Remove peels, skins, or seeds
  • Cut into small pieces (1 cm x 1 cm x 1 cm or less)
  • Cook well in a moist environment (as needed)
  • Drain and place into blender or food processor

For high moisture content foods such as vegetables, a blender or a food processor will be equally effective in producing an ideal puréed product. A hand blender is quite effective as well for high moisture content vegetables.


There are some vegetables that will not purée well. Corn, peas and beans tend to have tough skins. Using a frozen or canned product will achieve better results. For celery, rhubarb, swiss chard, spinach, Asian leafy vegetables, it is recommended to remove the stringy fibres and chop into smaller pieces before cooking. Using a complementary cream-based or higher fat content liquid will help to emulsify and smooth out the puréed vegetable while adding flavour and calories if needed.

Please note: The exact amount of THICKENUP® Clear required in the recipe varies greatly therefore add the powder slowly, 1 scoop at a time until the correct consistency is achieved. Scoop amounts may vary depending on the water content/moisture of the food. Seasonal variation in fruits and vegetables may occur. Check your recipe consistency by using the IDDSI testing methods at People who required texture modified food may need support when eating to reduce chocking risk. Check support is available if needed.
THICKENUP® Clear is a food for special medical purposes for the dietary management of people with swallowing difficulties. Must be used under medical supervision.