- 10 Carrots
- fine salt
- caster sugar
- white pepper
- 50g olive oil
- 150g crème fraiche
Baked Carrot puree
Ingredients
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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