- 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
Carrot/basil/tomato puree
Ingredients
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.
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