Carrot and apple puree

Photo: Simon Lambert
Photo: Simon Lambert
This is an old recipe I was given years ago. It is a wonderfully lively side dish to roast pork or a bowl of wilted greens.


Carrot and apple puree
Serves 4-8


500g carrots, peeled and cut into 2cm dice
500g potatoes, peeled and cut into 2cm dice
400g apples (golden delicious, diplomat,Granny Smith)
1 orange, zest
¼-½ cup freshly grated parmesan cheese
3 Tbsp cream, warm
60g butter
1/8 tsp freshly ground nutmeg
1/8 tsp ground cinnamon
salt and cracked white pepper



Heat the oven to 170degC.

Prepare the apples by peeling and removing the core.  Wrap individually in foil and bake until soft (about 30 minutes).

While the apples are cooking, bring a pot of lightly salted water to the boil.

Add the carrots and cook for 5 minutes. Then add the potatoes and cook for a further 5-10 minutes or until soft.

Warm the cream with butter until melted.

Drain the carrots and potatoes, unwrap the apples and pass it through a mouli grater (or you could make it more rustic by simply using a potato masher).

Put into a large bowl and whisk through the warmed cream and softened butter.

Add the ground spices and season with salt and cracked pepper.

Serve immediately.

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