White Carrot Cream

• 30 g (1 oz) unsalted butter
• 100 g (3½

In a small saucepan, melt the butter, add the carrot and a pinch of salt. Gently sweat over low heat for 10 minutes without colouring. Add the milk and water and simmer until tender. Blend with a hand-held stick blender until smooth. Pass through a fine sieve and store in an airtight container until needed.