Carrot and Brown Butter Puree
Carrot and Brown Butter Puree
Cooking Mode:
Steam
Equipment
- Small Perforated Tray
- Chef Knife
- Blender
- Small Pot
Ingredients
Ingredients- 2 Medium Carrots
- 60gm Cream
- 50gm Butter
- Salt
METHOD
Cut off the carrot tops, slice the carrot in half lengthways the cut into small pieces
Place the carrot pieces on a perforated tray and season. Place in a pre-heated oven steam setting 100 degrees for 25 mins
While the carrots cook place the butter in a small pot and melt over low heat, once foaming and starting to brown remove from heat and pour into a jug and set aside
When carrots are cooked remove from the oven and place into the bowl of a blender along with cream and butter and a little extra salt
Blend until you reach a smooth puree
Place the carrot pieces on a perforated tray and season. Place in a pre-heated oven steam setting 100 degrees for 25 mins
While the carrots cook place the butter in a small pot and melt over low heat, once foaming and starting to brown remove from heat and pour into a jug and set aside
When carrots are cooked remove from the oven and place into the bowl of a blender along with cream and butter and a little extra salt
Blend until you reach a smooth puree
HINTS & TIPS
Do not peel the carrots, the majority of the flavour is just underneath the skin
Try this with any roasted meat or poultry
If your hosting a party purees like this can be made a day in advance and warmed and added to any dish
As an alternative use sweet potato or pumpkin
If you find the puree is a little thick, while blending add a little water until you achieve a smooth consistency
Try this with any roasted meat or poultry
If your hosting a party purees like this can be made a day in advance and warmed and added to any dish
As an alternative use sweet potato or pumpkin
If you find the puree is a little thick, while blending add a little water until you achieve a smooth consistency
Want to Print the Recipe ?
To Download or Print this recipe in PDF format, click the button below!
