Carrot Puree

Carrot puree is a lovely accompaniment to any Sunday roast. It’s really easy to make and you can prepare it well in advance.

Ingredients

Serves 4 as a side

• 4 large carrots, peeled and roughly chopped into discs
• 1 large banana shallot, finely chopped
• 30g butter
• 1 Knorr chicken or veg stock pot
• 1 tsp sugar
• generous pinch of salt and pepper, to taste
• 1/4 tsp ground nutmeg (optional)

Method

1. Steam the carrots until soft and set to one side to cool.
2. In a small non stick pan, melt the butter and when foaming add the shallot. Gently fry for 5 minutes until softened.
3. Add the stock, sugar, seasoning and nutmeg if using, and reduce for another couple of minutes until thickened and sticky.
4. Add the steamed carrots and sticky onion reduction to a food mixer and whizz until smooth. At this point you can embelish with a few rosemary sprigs, but not essential!
5. Bake in the oven for approx 25 mins, I like to time it as I’m turning the potatoes.