B00CU1W244_EBOK

1 SERVE =
1½ units vegetables
Carrot puree
SERVES 4 PREP 10 mins COOK 15 mins
Use this puree to dress up roast chicken,
to sweeten barbecued pork or to add
a splash of colour to slow-roasted lamb.
450 g carrots, peeled, trimmed and chopped
2 teaspoons honey
½ teaspoon red wine vinegar
¼ teaspoon ground cumin or ginger
Place the carrot in a saucepan along with
enough water to barely cover it. Bring to the
boil, then cover, reduce the heat and simmer
for 15 minutes until tender. Drain, reserving
about 1½ tablespoons of the cooking liquid.
Place the carrot in the bowl of a food processor
with the remaining ingredients and 1 tablespoon
of the reserved cooking liquid. Process until
smooth, adding more cooking liquid if necessary.
Season to taste with salt and pepper and serve.