Carrot & Orange Purée

Name: Carrot & Orange Purée
Yield: Approximately 600 g
Ingredients: 600 g Carrot, peeled, sliced; 100 ml Orange juice; 100 ml Water; 35 g Butter; 3 g Salt

Silky carrot with fresh orange and a measured butter finish.

Carrot & Orange Purée prepared as described in the recipe

Silky carrot with fresh orange and a measured butter finish.

Approximately 600 g

Cook this

Ingredients

Batch

Carrot, peeled, sliced600 g
Orange juice100 ml
Water100 ml
Butter35 g
Salt3 g

Method

Put carrot, juice, water and salt in a covered pan. Simmer for 20 to 25 minutes until completely soft.
Uncover and reduce excess liquid until only a small amount remains.
Blend hot with butter until silky; pass through a fine sieve and adjust seasoning.

Chef’s notes

For white fish, duck or charred carrots. Orange should brighten, rather than sweeten, the plate.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk.

Used in

Seared Yellowtail, Carrot & Orange Purée

Last refined · October 2026