Carrot purée
- Silvana Franco
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Serves 6
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.7 out of 5.7 ratingsRate
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Have something a little different on the side of your roast this week. A hint of brown sugar adds sweetness to this carrot purée
Freezable
Healthy
Vegetarian
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Stir-fried Savoy cabbage
A star rating of 4.3 out of 5.10 ratings
Ingredients
Nutrition
Units:
MetricUS
-
large knob of butter
-
2 onions
thinly sliced
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1 tbsp brown sugar
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1kg carrot
sliced
-
bunch of parsley
finely chopped
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Nutrition: per serving
-
kcal114
-
fat4g
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saturates2g
-
carbs19.1g
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sugars17g
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fibre5g
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protein1.6g
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salt0.16g
low
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Method
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step 1
Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
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step 2
Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.
RECIPE TIPS
ADD CHEESE
For a delicious cheesy version, beat in 100g/4oz coarsely grated mature cheddar in place of the parsley.
Recipe from Good Food magazine, February 2011
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A star rating of 4.7 out of 5.7 ratings
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