A simple, sweet and delicious accompaniment to roasted and seared meats. This quick and easy Carrot Purée takes less than 30 minutes to make and is guaranteed to bring some colour and flavour to your dish. Whether you want it to form the base of your dish or just want to add some texture and colour, this is the recipe for you.
I was inspired to make Carrot Purée at home after being served it at numerous restaurants. It was always accompanied by a juicy piece of seared or roasted meat. It is such a simple and easy recipe, all you need is butter and carrots to create this sweet and delicious velvety smooth purée.
I often find myself cooking this purée when I want to rescue some dying carrots in my flat instead of buying potatoes for mash. The sweetness of the carrots provide great balance to a savoury bit of roasted lamb or Seared Duck Breast.
All you need to do is wash and peel your carrots and slice them into thin rounds. Next throw them in a pot with some water and butter and boil with the lid on for 20 minutes. Once ready pop them into a good blender along with some of the leftover liquid and voila!
Wash and peel the carrots and chop into thin rounds. Pop the carrots into your pot and add cold water to about 1 inch above the level of the carrots. Add the butter, cover and turn the heat to high and leave to boil for about 20 minutes.
After 20 minutes check your carrots, if soft and liquid is now below the level of the carrots take off the heat and drain using a colander and the jug to collect the liquid. If not leave for another 5 minutes to reduce the liquid further with the lid off.
Add the carrots to the blender with half of the liquid from the carrots and blend. If your puree is not liquid enough add the remaining liquid and pulse a few times. Serve with your desired main and enjoy!