Saturday 28 April 2012

Carrot Purée

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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