Carrot Puree


1 bunch baby carrots, cleaned, roughly chopped
¼ cup OJ, fresh
¼ – ½ cup rice milk
1 tsp orange zest
½ tsp nutmeg
½ cup quark, ricotta or feta (optional)
Sea salt


Simmer carrots in the juice and enough clean water just to cover – until tender. Cool slightly then puree with the rice milk, zest and nutmeg. For a creamier puree add the dairy. Taste for seasoning. Use in lasagne, as a pasta sauce, spread on crackers or wraps or as a side to fish or chicken.