Puree of Carrots

Ingredients

• 1 to 2 oz. butter
• 1 tea-sp. sugar
• 3 carrots
• 1 tea-sp. salt
• 1 table-sp. cream

Method

1. 1

   Prepare the carrots as in Recipe 439, and cut them in small pieces.

2. 2

   Put them into a saucepan with enough boiling water to cover them and a little salt and allow them to cook until quite tender.

3. 3

   Drain off the water, rub the carrots through a sieve and return them to the saucepan with the butter, sugar, and more salt if necessary.

4. 4

   Cook a few minutes until the puree is perfectly smooth, and add the cream at the last.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 218. The excerpt below is the record exactly as published.

Puree of Carrots (Puree de Carottes) 1 to 2 oz. butter. i 1 tea-sp. sugar. 3 carrots. 1 tea-sp. salt. 1 1 table-sp. cream

Cook this with the app: pantry check, scaling, and the assistant.