Carrot and Apricot Puree
by The Vegetarian Society
Serves 6 Preparation time less than 30 mins Cooking time 10 to 30 mins
675g/1 lb 8oz carrots, peeled and chopped 100g/4oz apricots, cut into quarters using scissors 2 Tbsp
thick cream, optional salt and black pepper to taste Method
Steam the carrots and apricots together for 20 minutes, until the carrots are very soft. Process
to a fine puree in food processor. Add cream and season to taste. The puree may be piped into
rosette shapes and garnished with steamed carrot flowers. To make carrot flowers, use a channeling
knife (also known as a canelle knife, available from cookware shops) to cut 5 equally spaced
grooves down from top to bottom of a peeled carrot. Slice the carrot crossways into rounds to
achieve a flower shape.
Source: bbc.co.ukcarrotapricotpuree 8864.shtmlOpen ↗
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