Carrot and brown butter purée

Peel and roughly chop the carrots. Cook in salted boiling water until soft, for approximately 10 minutes

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

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

Season to taste and serve