Ingredients
|
For 4
|
For 100
|
Carrots
|
225gms
|
5.65kg
|
Butter
|
15gms
|
340gms
|
Salt
|
to taste
|
80gms
|
Wash and peel carrots. Cut into thin roundels. Barely cover with water. Add salt. Simmer gently until tender. Drain well. Mash with a fork or pass through a sieve. Return to the pan, reheat and mix in the butter, and carrots the seasoning. Serve dome-shaped in a hot vegetables dish. Decorate with a palette knife.
