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Carrot and brown butter purée

by Matthew Tomkinson
  1. Carrot and brown butter purée
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Matt Tomkinson combines sweet carrots and nutty brown butter in this stunning purée. A great alternative side dish for a Sunday roast or dinner party dish.

First published in 2018
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Ingredients

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Imperial

Carrot and brown butter purée

SAVE RECIPE

Equipment

  • Blender
  • Fine sieve

Method

1
Peel and roughly chop the carrots. Cook in salted boiling water until soft, for approximately 10 minutes
2
Meanwhile, cook the butter in a pan until it turns a nutty brown colour. Pass the through a fine sieve and set aside in a jug
3
Transfer the carrots to blender and blitz into a smooth purée. Remove the plug from the blender and slowly stream in the brown butter until combined
4
Season to taste and serve
First published in 2018
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Matthew Tomkinson

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms.

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