Carrot Purée

• 1 kg(2 lb4 oz) carrots, peeled and roughly chopped
• 1

Put the carrots in a pan of boiling salted water with the bay leaf, thyme, celery, parsley and peppercorns. Simmer for about 20 minutes until the carrots are soft. Transfer just the carrots to a food processor, keeping about 125 ml(4