Carrot Purée


  • 2 litres (70 fl oz) freshly juiced carrot juice (about 5 kg/11 lb 4 oz carrots)
  • 17.5 g ( oz) agar agar
  • 70 ml ( fl oz) vegetable oil


Place the juice in a large saucepan and bring to a rapid boil, then remove immediately from the heat. Set aside 200 ml (7 fl oz) of the juice. Return the pan to medium heat and cook, stirring occasionally, for 30 minutes or until reduced to 700 ml (24 fl oz).

Add the agar agar and bring to the boil. Remove from the heat and cool to room temperature. Refrigerate for 1 hour or until set. Transfer to a blender, add the oil and just enough of the reserved juice to make a smooth paste, then blend until combined. Pass through a fine sieve. Set aside.