A useful side dish which can be prepared in advance
and reheated in an oven or microwave as required.
675g / 1lb 8oz carrots, peeled and chopped
100g / 4oz apricots, cut into quarters using scissors
30ml / 2tbsp thick cream, optional
salt and black pepper to taste
Steam
the carrots and apricots together for 20 minutes, until the carrots
are
very soft. Process to a fine purée in food
processor. Add cream and season to taste.
The purée may be piped into rosette shapes and garnished with
steamed
carrot flowers.
To make carrot flowers, use a channelling 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.
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