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Michel Guérard

130 Carrot Purée

Purée-mousse de carottes

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Preparation info
  • For

    four

    to six people
    • Difficulty

      Easy

Appears in
top 1000Cuisine Minceur
Cuisine Minceur

By Michel Guérard

Published 1986

  • About

Ingredients

Main ingredients

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

Method

  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).

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