White Carrot Cream

Preparation info

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By Ben Shewry

Published 2012

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  • 30 g (1 oz) unsalted butter
  • 100 g ( oz) white carrot, thinly sliced
  • sea salt flakes, to taste
  • 35 g ( oz) milk
  • 35 g ( oz) water


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.