emaining stock.
Season the puree and spread in the bottom
minute. Add the grated carrot, carrot puree, and coconut and mix until
readcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and
blender or food processor, puree carrot mixture with broth, in batches
sing fresh carrots, make the puree by cooking the carrots until
o make a puree. Measure out 3/4 cup carrot puree, set aside
Peel carrots. Cook carrots in beef broth and brandy until tender, adding additional brandy if necessary. Drain, reserving the stock, and strain or mash the carrots to make a smooth puree.
Heat the butter in a saucepan, add the flour, and stir until blended.
Add the milk gradually, stirring constantly.
Heat to the boiling point and simmer for 10 minutes.
Add reserved stock, carrot puree, sugar, and pepper.
Garnish each serving with parsley and a dash of nutmeg.
r turkey, cheese, squash and carrot purees, cream cheese, garlic powder
alt and pepper. Transfer the carrot puree to a bowl and serve
Preheat oven to 325\u00b0.
In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.
Set aside.
In medium bowl, mix honey, pineapple juice concentrate, vanilla, 2 unbeaten egg whites, pineapple and carrot puree.
Stir into flour mixture and mix until just blended.
Stir in raisins.
Gently stir in 2 lightly beaten egg whites.
Do not overmix.
Preheat oven 180\u00b0C, grease muffin pans or line them with paper cups.
In a bowl mix well wet ingredients (carrot puree through to almond essence).
Fold in dry ingredients all at once, taking care not to overmix.
Spoon in prepared muffin pans and bake for 15-20 minutes or until top is brown and toothpick inserted in center comes out clean.
s billed as the richest carrot cake recipe ever.
Lightly grease
While the onions are cooking, puree the tomatoes. Place the canned
carrots in bowl; PUREE one medium very ripe
arrots in a colander and puree in a food processor until
ake with flowers.
** Actual recipe calls for carrots to be
Put your onion, garlic, carrot and basil stalks into a
iece with a fork.
Puree in a blender or food
n the oil and Orange Puree (carrots and sweet potatoes).
Heat oil in pan.
Fry lentils, onions and grated carrot gently, until onion is softened.
Add water and tomato puree (paste).
Bring to a boil Turn down to a simmer and cook for about 20 minutes.
Season and serve with bread.