Carrot purée from Vegetables: Le Cordon Bleu Home Collection by Le Cordon Bleu
For this method of cooking, the carrots should be sliced very thinly so they will cook quickly and evenly.
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Cooking tools:
- Skillet
- Parchment paper
- Stove
Ingredients
- 450 g (14¼ oz) carrots, thinly sliced
- pinch of nutmeg or ground coriander
- 40 g (1¼ oz) unsalted butter
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