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This puree is the quintessential nursery food but nonetheless, it always wins serious adult votes in our households. It’s perfect for that chef’s swirl on a plate as it’s quite sloppy. But if you want it firmer, simply cook 250 ml diced sweet or plain potato with the carrots to give it more body and firmness. Odd as it may seem, the oil added to the cooking liquid gives a beautiful sheen – remember to add it when next you cook glazed carrots. And do read the Chef’s Hint below if you want to add more flair and zing to this classic …

Carrot & Honey Puree


  • 1 kg carrots, peeled and sliced
  • salt, to taste
  • 30 ml sunflower oil
  • 45 ml butter
  • 30 - 65 ml honey, to taste
  • 30 ml corn flour, only if required

Chef's hint: You can add any flavour or spice that you like. It’s as simple as replacing the water with fruit juice (orange, apple or apricot work very well) or even coconut milk for an oriental taste. You can also make this puree way more ‘adult’ by adding any of these or a combination of dried chili flakes, curry powder or paste and grated fresh ginger. That is, to taste, of course … don’t you just love the variety that cooking offers?


Place the carrots in a saucepan and add 180 ml water, salt to taste and the oil. Bring to a boil, reduce heat, cover and simmer until very tender, about 25 minutes, adding a little water when and if necessary. When tender, remove the lid and increase heat. Allow to cook rapidly until all the liquid has evaporated. Watch it though, it could burn easily. However, if you leave too much water at this stage, you may end up with carrot soup instead of carrot puree. Now stir in the butter and when melted, puree with a stick blender until smooth and silky. Add the honey and if too runny, mix the corn flour with a little cold water and stir into the puree. Simmer until thickened and glossy. Remove from heat and serve with any main course. Remember to practice your chef’s swirl … :) 

Serves 6.