130 Carrot Purée

Main ingredients

• 650 g (1½ lb) carrots
• 2 litres (3½ <

1. Peel the carrots with a potato-peeler. Cut them in quarters.
2. Cook them in the saucepan of boiling salted water for twenty minutes.
3. Strain and liquidise.
4. Reheat the purée in the saucepan, adding pepper and, if liked, the ‘noisette’ butter (for method).