Instructions: Steam the carrots and apricots together for 20 minutes, until the carrots are very soft. Process to a fine puree in food processor. Add cream and season to taste. The puree may be piped into rosette shapes and garnished with steamed carrot flowers. To make carrot flowers, use a channelling knife (also known as a canelle knife, available from cookware shops) to cut 5 equally spaced grooves down from top to bottom of a peeled carrot. Slice the carrot crossways into rounds to achieve a flower shape.

NOTES : A useful side dish which can be prepared in advance and reheated in an oven or microwave as required.

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