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Carrots en Purée

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Salt
  2. Cut
  3. a glass of white wine
  4. Butter
  5. Carrots
  6. Rub
  7. Sugar
  8. Water
  9. Stock
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Scrape and cut some carrots in quarters, take out the inside pale yellow, and do not use it.
  2. When you have washed the outsides, boil them in plenty of water, with salt, till tender, then drain them on a sieve, and put them on a stewpan with a good bit of butter ;
  3. stir them over the tire with a wooden spoon ;
  4. when the butter begins to fry and the carrots well mashed, put in a small ladteful of good consommé, a very little sugar and salt;
  5. continue to stir them until nearly reduced to the thickness they were at first;
  6. add three table-spoonsful of sauce tournée, stir it on the fire for three minutes, and rub it through the tammy in a large dish;
  7. if too thick, add a little more consommé, put it in a stewpan, and before it is wanted, stir it over the fire to boil for four or five minutes;
  8. if not strong enough, mix in a bit of glaze.
  9. Carrots (Ragott of ).* — Cut some carrots about two fingers ia length, shaping them round;
  10. boil them a quarter of an hour in water, and then put them in a stewpan with some good stock, a glass of white wine, a burch of: sweet herbs, and a little salt;
  11. when done, add alittle cullis to thicken the sauce, and serve the ragotit with any dish you please, ;

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Sieve
  • Colander