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Carrot Puree - Smooth, Silky Puree with No Cream. Recipe and Plating ideas
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Carrot Puree - Recipe and Plating ideas for Smooth, Silky Puree and how to plate purees
Today we will learn to make a vegetable puree, specifically carrot puree but just by swapping out the carrot you can make most purees using this method (beetroot puree, butternut squash puree, pea puree, celeriac puree, parsnip puree, cauliflower puree etc. I will also show you some plating purees ideas. Depending on the size of the carrots that you use, you may need to adjust the milk quantity slightly until you get a consistency that is thick enough to hold its shape when plating puree or puree plating.
You can use a blender for this recipe, however if you have a small smoothie or juice maker like I use here it will blend just as well
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Equipment links
US:
UK:
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Recipe
3 large carrots
20g (1.5 tbsp) butter
120ml (1/2 cup) milk
salt
Today we will learn to make a vegetable puree, specifically carrot puree but just by swapping out the carrot you can make most purees using this method (beetroot puree, butternut squash puree, pea puree, celeriac puree, parsnip puree, cauliflower puree etc. I will also show you some plating purees ideas. Depending on the size of the carrots that you use, you may need to adjust the milk quantity slightly until you get a consistency that is thick enough to hold its shape when plating puree or puree plating.
You can use a blender for this recipe, however if you have a small smoothie or juice maker like I use here it will blend just as well
________________________________________________
________________________________________________
Equipment links
US:
UK:
________________________________________________
Recipe
3 large carrots
20g (1.5 tbsp) butter
120ml (1/2 cup) milk
salt
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Carrot Puree - Smooth, Silky Puree with No Cream. Recipe and Plating ideas
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