Carrot Puree

Yield: 1/2 litre

Prep. Time : 5 minutes

Cook Time: 20 minutes


  • 2 Medium Sized Carrots - Peeled, Cut into small dice, steam for 15 minutes
  • 2 tbsp Unsalted Butter
  • 1/2 cup 35% Cream
  • Salt


Preheat oven to 375 °F.

Place steamed carrots in a small pot, add butter and cream. Place pot over medium low heat and bring cream to a simmer (don’t boil). Cook for 5 minutes, remove from heat and lightly mash with a fork. Place carrot mixture in a blender and blend until velvet smooth. Season with salt to taste.