Carrot & Ginger Puree

Carrot Puree

• ½ Cup Carrot ginger puree (recipe below)
• 1 lb. Carrots (peel)
• 1 Bulb Ginger Root (peeled)
• ½ onion
• ½ bunch Thyme (tied together)
• 3 Liters Water/ Chicken stock
• 5 skinless Chicken thighs

Peel and chop both carrots and Ginger, add in pot
Peel Onions and add half in pot
Add water/Stock and season with a pinch of salt
Bring to a boil then simmer for thirty minutes
Add thyme 15 minutes before finish
Remove chicken and flake (reserve in container)
Add sauce to blender and puree (reduce if too thin)
Put through a fine strainer to make sauce smooth
Season if needed 

Do not use black pepper. It will affect the pureness of Puree. Reserve puree in a small pot keeping warm.

Now we have everything, the Relish, chicken and sauce. When plating, add a spoonful in the center of the dish and lift it up and with the palm of your hand lightly bang the underside of the plate upwards. This will encourage the sauce to spread evenly. Place your chicken in the middle of the sauce and put the relish on top.