Carrot/basil/tomato puree

Ben Spalding

Ben Spalding

12th January 2011

Carrot/basil/tomato puree

Carrot/basil/tomato puree

Ingredients

  • 125 g carrots, peeled and sliced
  • 100 g cauliflower, cut into florets
  • 25 g unsalted butter
  • 200 g ripe tomatoes
  • leaves basil
  • 50 g cheddar cheese, grated

Method

Put the carrots in a small saucepan, cover with boiling water and simmer, covered with a lid, for 10 minutes. Alternatively steam the carrots for 10 minutes or until tender.
Whilst the carrots are cooking, p***k the skins of the tomatoes and pour over boiling water and leave for 30 seconds.
Draining and rinse with cold water - the skins will peel away with ease.
Add the cauliflower to the carrots and cook covered for a further 7-8 minutes, adding extra water if necessary.
In another pan, melt the butter, add the tomatoes and saute until mushy. Stir in the basil and cheese until melted.
Use a blender to purée the carrots and cauliflower with the tomato sauce, adding about 3 tbsp of the cooking liquid.