From The Vegeterranean: Italian Vegetarian Cooking, Malu Simões & Alberto Musacchio, Simon & Schuster, 2008.
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.
Ease of cooking: ✔✔✔✔