Ingredients

10 Carrots
fine salt
caster sugar
white pepper
50g olive oil
150g crème fraiche

Method

Cut carrots in half scrape out seeds, then lay on a tray skin side down, season with sugar,salt, pepper and oil very well
Roast in oven @ 130c until the flesh is mushy when a spoon is put through
Put into a blender add crème fraiche and blend for 5 minutes, adjust seasoning and consistency accordingly
Strain through chinois and keep in fridge in airtight container for up to 5 days

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