Carrot purée

• large knob of butter
• onions↗2

  thinly sliced

• brown sugar↗1 tbsp
• carrot↗1kg g

  sliced

• bunch of parsley↗

  finely chopped

Step-by-step instructions

1. 1

   Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.

2. 2

   Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.