Steam the carrots and apricots together for 20 minutes, until the carrots are very soft. Process to a fine pur?e in food processor. Add cream and season to taste. The pur?e may be piped into rosette shapes and garnished with steamed carrot flowers. To make carrot flowers, use a channelling knife (also known as a canelle knife, available from cookware shops) to cut 5 equally spaced grooves down from top to bottom of a peeled carrot. Slice the carrot crossways into rounds to achieve a flower shape. NOTES : A useful side dish which can be prepared in advance and reheated in an oven or microwave as required.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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