Carrot Puree! Take the roast dinner to a NEW LEVEL

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Wash the organic carrots.

Chop the carrots into small inch-sized cubes.

Place the diced carrots into a saucepan and fill it with water.

Put the saucepan over high heat and bring the water to a boil.

Cook the carrots until they are just starting to get soft, being careful not to turn them to mush.

In a separate frying pan, add a good knob of butter over medium heat.

Add the cooked carrots to the frying pan and toss them in the butter.

Season the carrots with salt and freshly ground black pepper.

Pour in chicken stock until it just about covers the carrots.

Reduce the chicken stock until it is nice and thick and syrupy, with barely any liquid left.

Transfer the carrots to a blender.

Add a good knob of butter and a splash of double cream to the blender with the carrots.

Blend the mixture until it's really nice and smooth.

Taste the puree and add a pinch of seasoning if needed.

Blend for another minute or two after adjusting seasoning.

Pour the puree into a bowl and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens