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Carrot Pureé

2 medium Onions
700g (1 ˝ lbs. Carrots)
60g (2 oz.) Butter
3 Tablespoons Water
Salt and Black Pepper
1 teaspoon Sugar


Peel or scrape the carrots and cut into rounds.
Peel and chop the onion.

Melt the butter in a pot with a lid and put it on to its lowest heat.
Tip in the carrots , the onion and the water and seasonings.

Let this cook on the low heat until the carrots are tender (about 30 mts.)

Watch carefully and top up with a little water if necessary, the vegetables may brown slightly but not burn..

When tender mash with a fork or a potato masher, check for seasoning and serve.



September 29, 2008 09:49 PM | 0 Comments
  Martin Dwyer
Consultant Chef