Sweet carrot purée

Sweet carrot purée

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

  • kcal114
  • fat4g
  • saturates2g
  • carbs19.1g
  • sugars17g
  • fibre5g
  • protein1.6g
  • salt0.16g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • large knob of butter
    Butter

    Butter

    butt-err

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

  • 2 onion, thinly sliced
    Onion

    Onion

    un-yun

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

  • 1 tbsp brown sugar
  • 1kg carrot, sliced
    Carrot

    Carrot

    ka-rot

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

  • bunch of parsley, finely chopped
    Parsley

    Parsley

    par-slee

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

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

heatherjdw's picture
5

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
4

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!!!

Cheryl72's picture

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

merrysee's picture
5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…