- 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…
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.
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.
For a delicious cheesy version, beat in 100g/4oz coarsely grated mature cheddar in place of the parsley.