Carrot purée for Hochepot

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Finely chop the onions and sauté in butter until caramelized. Deglaze with balsamic vinegar and leave to cool. Finely chop the rosemary. Cut the carrots into 2 cm pieces, roast in the oven with the olive oil and chopped rosemary (15 min. at 200 °C), then leave to cool. Mix all the ingredients together and pour into a pacotizing® beaker.
(2) Close with lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® once or several times using overpressure.

Mix the result with mashed potatoes and cheese in a 1:2 ratio and bake in a casserole dish in the oven. Serve with (vegetarian) patties and fresh cherry tomatoes.

Recipe by Wouter Veldman