Sweet carrot purée

Sweet carrot purée

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(3 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6
Have something a little different on the side of your roast this week

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition per serving

  • kcalories114
  • fat4g
  • saturates2g
  • carbs19.1g
  • sugars17g
  • fibre5g
  • protein1.6g
  • salt0.16g
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  • large knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp brown sugar
  • 1kg carrot, sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • bunch of parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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  1. Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.

  2. Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.

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Comments (4)

heatherjdw's picture
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Made this tonight to go with beef Wellington, we both loved it. Light but tasty to go with the beef. Didn't have parsley so just left out added plenty seasoning. Halved recipe as only two of us, easy to do.

bimbobaby's picture
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Really nice. Had it with the sausages & sticky onions off here.
Halved the recipe for 2 people. Quite sweet. Might be a bit too much if you have a big portion. Will make again!!!

joshuanathan's picture

This is gorgeous,have made it a number of times and always loved my all :)

merrysee's picture
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Made this dish as part of my Sunday Roast, had it with Roast Chicken and all the trimmings, it really was delicious, and went with the chicken perfectly, i halfed the quantities as i was only making for myself, my husband, and my 2 children, who are 5 & 2 and we still had a bit left. Will most definately make again, o and i didn't use parsley as i didn't have any, instead i added 50g of cheddar cheese as suggested, and it was perfect. Also made this in the morning then reheated lated, so saved timed with the actual meal.

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