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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. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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