Recipe Centre

Carrot and orange purée

Ingredients
600 g potatoes
50 g butter
salt, pepper and nutmeg
150 ml creamy, warmed milk
ADDITIONAL INGREDIENTS
350 g carrots
1 orange, grated rind and juice

Method:
Boil potatoes, drain well. Put through metal sieve or press into rinsed pan. Beat in cubed butter and seasonings and gradually start adding the warm milk. Beat until light and fluffy, adding only enough milk to get the desired consistency. Peel and slice carrots, boil until just tender. Drain and purée in a blender with 40 ml of strained orange juice and grated rind. Stir into purée, and check consistency before adding the rest of the juice. Adjust seasoning and garnish with blanched needle shreds of orange rind. Serve with barbequed fillet.

Recipe From : Ideas January 01, 1992

Recipe from Ideas : January 01, 1992 See what Ideas has in store this month. Subscribe now and save!