Serves 4
Can be vegan*
Ingredients:
500 - 600g carrots, peeled and sliced
1 large clove garlic, crushed
5tbs double cream
(*or use soya cream + 1tsp hard vegan margarine)
1 tsp finely chopped fresh sage (or use ½ tsp dried)
½ large lemon, grated zest only
to taste salt and pepper and a pinch of caster sugar if necessary
4 sage leaves (to garnish)
1tsp butter (or hard vegan margarine) for greasing
Method:
1. Preheat oven to 180C / 375F / Gas mark 5
2. Steam carrots until al dente and pat dry. Put in a liquidizer with
the remaining ingredients. Blend until pureed. If using soya cream, add
1tsp margarine.
3. Check for seasoning, adding a little caster sugar if necessary. Turn
into the greased ovenproof dish. Cover with foil and reheat in the oven
for about 10 minutes. Serve topped with sage leaves.
© The Vegetarian Society – (recipe
created by the Cordon Vert cookery school) www.vegsoc.org.
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