Ok, 'carrot mousseline' is just a posh name for 'mashed carrots', but it is one of my favourite ways of eating carrots, so I'll tell you how I make this.
Serves 4 as a side dishe:
500g carrots, peeled and sliced
1-2 TBSP double cream
1 pinch of ginger
1 pinch of cinnamon
1 pinch of nutmeg
salt & pepper
1. Boil the carrots for much longer than usual until they are very well cooked. Drain.
2. Mash the carrots with a potato masher or a fork. You can also use a food processor for a smooth finish, but I like the visual aspect of the coarse mashing.
3. Return the mashed carrots to the heat. Add the cream and spices, stirring constantly.
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