Vegetarian & Vegan
Side Dishes & Canapes
Carrot and coconut purée
A fabulous accompaniment, especially for roast meat
If you’re making my Pork fillet with soy, ginger and orange sauce (https://acooksplot.com/2023-04-15-pork-fillet-with-a-ginger-soy-and-orange-sauce), serve it on a bed of this purée - it’s a match made in heaven! It goes brilliantly with roast chicken or turkey too
Ingredients
Serves 4
- 4 large carrots
- thumb-sized piece of fresh root ginger
- 6 tbsp light coconut milk
- 1 lime, juice only
- handful of coriander, chopped
Method
Peel and chop the carrots then put them in large pan with the ginger, a little water and a pinch of salt and pepper, cover the pan and cook for about 20 ins until very tender. Drain and purée or mash with the coconut milk and lime juice. Sprinkle with chopped coriander to serve.
A Cook's Plot Tip
I buy a big piece of fresh ginger and grate it (skin and all) in one go, then freeze it. It's easy to break off pieces as you need them and it defrosts almost instantly. I freeze coconut milk too, in small baby food pots, as you rarely need a whole can of it for one recipe