Carrot and brown butter purée

6
15 minutes

Ingredients

Carrot and brown butter purée

  • 400g of carrots
  • 100g of butter
  • salt

Method

1
Peel and roughly chop the carrots. Cook in salted boiling water until soft, for approximately 10 minutes
  • 400g of carrots
2
Meanwhile, cook the butter in a pan until it turns a nutty brown colour. Pass the through a fine sieve and set aside in a jug
  • 100g of butter
3
Transfer the carrots to blender and blitz into a smooth purée. Remove the plug from the blender and slowly stream in the brown butter until combined
4
Season to taste and serve
  • salt