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Carrot Purée Recipe

Try and find nice old carrots for this recipe - don't be tempted to leave out the garlic, as it gives the whole dish a real lift.

Key Features

  • Suitable for Vegetarians

Ingredients

For 4-6:

- 2 lbs/1 kilo Old Carrots, peeled, headed and tailed, the sliced into thick rounds

- 1 big or 2 medium cloves of Garlic, peeled and chopped

- 2 oz/60gr Butter

- 2 tablespoons (30ml) Cream

- Salt and freshly-ground Black Pepper

Equipment needed:
A food processor or Mouli-Legume; a steamer (optional)

Method

- Boil, or better still, steam the carrots and garlic for about 15 minutes - or until very tender.

- Purée the vegetables in a processor or mouli-legume while they are still warm

- Add the butter and cream, then season with salt and freshly-ground Black Pepper - mix well in.


* The dish can be prepared ahead up to this point and gently re-heated

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