Carrot Purée

Preparation info

  • Serves

    4-6

    • Difficulty

      Easy

Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Ingredients

  • 1 kg (2 lbs) carrots, peeled and sliced
  • 30 g (1

Method

Place the carrots in a saucepan with the butter and 150 ml (¼ pint) of water. Cook over very low heat until the carrots are tender. Uncover and boil hard, shaking the pan occasionally, until the water has evaporated. Purée in a blender or processer. Season and reheat with the cream, stirring to evaporate any extra moisture.