Nigel Slater’s carrots, rice and crisp summer vegetables recipe

A crunchy and succulent rice and veg treat

Peel and roughly chop 400g of carrots. Bring 500ml of water to the boil, add the carrots and cook until the carrots are completely tender. Tip the carrots and their liquid into a blender, add 30g of butter and process to a thick cream.

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