• STEP 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.

  • STEP 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.


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

Recipe from Good Food magazine, February 2011

Goes well with

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