From The
Vegeterranean: Italian Vegetarian Cooking, Malu Simões & Alberto
Musacchio, Simon & Schuster, 2008.
I decided to make this carrot purée to go with an aubergine
tart I was making from the same book.
It was a simple accompaniment to make. The carrots were
steamed until soft, then sautéed in butter with some chopped shallot. It was
then seasoned with salt and pepper. This mix was puréed and left to cool.
When it was cooled some grated Parmesan, some chopped parsley and chives were
mixed in.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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