Carrot puree, restaurant style

Melt the butter in a pan over medium heat, add the shallots and cook one to two minutes, stirring, without colour.

Add the carrots and stir, then the stock and a little salt.

Cover with a parchment cartouche so the top does not dry out and evaporation slows; cook on medium heat for 13 minutes, until almost all the liquid is gone.

Pour off the excess stock, keeping a little juice, and puree with a stick blender.

Pass the puree through a sieve into the cleaned pan for a very smooth texture.

Whisk in the cream a little at a time and warm gently until it thickens slightly; no potato is added.