Mark Hix

Tim’s Carrot Purée with Basil

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Preparation info
  • Serves

    2

    adults and 2 small children
    • Difficulty

      Easy

Appears in
Eat Up: Food for Children of All Ages
Eat Up

By Mark Hix

Published 2000

  • About

Tim Hughes is my head chef at J. Sheekey. He has twins, too, Rebecca and Jamie - there must be something in the water. This is a simple and quick purée, with the basil and Parmesan adding a Mediterranean twist.

Ingredients

  • 500 g medium carrots, peeled and roughly chopped
  • 1 tablespoon chopped basil
  • 60

Method

Steam or boil the carrots until very tender, then drain. Add the basil, Parmesan and some seasoning and purée in a blender or food processor until smooth. Finish with the butter, if you like.