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Archive of BBC Food Recipes

Carrot and apricot purée

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Dietary Vegetarian

Method


  1. Steam the carrots and apricots together for 20 minutes, until the carrots are very soft.

  2. Process to a fine puree in food processor. Add cream and season to taste.

  3. The puree may be piped into rosette shapes and garnished with steamed carrot flowers.

  4. 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.

  5. Slice the carrot crossways into rounds to achieve a flower shape.

Ingredients

  • 675g/1lb 8oz carrots, peeled and chopped
  • 100g/4oz apricots, cut into quarters using scissors
  • 2 tbsp thick cream, optional
  • salt and black pepper to taste

Shopping List

Carrot and apricot purée

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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