Spiced Carrot Purée

To accompany the Ox Cheek we needed something tart to cut the fat or richness of it. The previous dish had braised endive. Bit old fashioned, beige and difficult to plate.
We started by grating all the ingredients to speed up the cooking time and not loose too much flavour. Sand carrots preferred over tasteless donkey carrots. Simmered with veg nage and blended with orange juice gives a clean cumin spiced purée that's a little sharp but not bitter.