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Carrot puree

From the one star french chef Patrick Asfaux

Carrot puree
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4.8/5 (4 votes)
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  1. his recipe make a great accompaniment to pan fried fish, grilled lamb chops or roast crustaceans.
  2. Carrot pure recipe for 4 to 6 people
  3. 600g peeled carrots
  4. 350g peeled potatoes
  5. 1 large onion
  6. 50g melted butter
  7. 2 tablespoons of orange juice
  8. Salt, pepper and a pinch of cumin (caraway)


1) Coarsely dice your carrots, potatoes and the onion. Place them in a pot and cover them with some water. Season well with sea salt.
2) Meanwhile heat up the butter.
3) Strain the vegetables and reduce them into a fine pure. Put this pure back onto the stove on a low heat and add the orange juice and the butter. Mix well with a whisk. Season with the cumin, to taste.

Frankly, carrot pure can be nice, isn't it?