Macaroni au Gratin with Carrot Purée | RICARDO

Ingredients

• 2 cups (260 g) carrots, peeled and sliced
• 2 1/2 cups (625 ml) chicken broth
• 3/4 lb (375 g) cut macaroni
• 1 onion, chopped
• 2 garlic gloves, finely chopped
• 1/4 cup (55 g) butter
• 1/4 cup (40 g) unbleached all-purpose flour
• 1 1/2 cups (150 g) grated Gruyère cheese
• 2 tbsp flat-leaf parsley, chopped
• 1 cup (180 g) grated potato
• 2 tbsp (30 ml) melted butter