Carrot Puree

INGREDIENTS

Carrots

Chicken Stock

Double Cream

Butter

INSTRUCTIONS

Cut 2-3 large Carrots into inch sized cubes and pop in a sauce pan of water.

Bring the water to the boil and lower the heat to a strong simmer.

Cook the Carrots until they start to get soft.

Pop a frying pan on a medium heat and add a knob of Butter.

Drain the Carrots and pop them in the pan with the butter.

Toss the Carrots in the Butter and season with Salt & Pepper.

Pour in some Chicken stock to just cover the Carrot.

Reduce the stock until it is thick, almost like a syrup.

Chuck the Carrots into a blender along with a knob of Butter and a splash of double Cream, around 80ml.

Blend until really nice and smooth.

Taste for seasoning, adjust if needed and serve.

Enjoy.