Truffle mustard glazed chicken with carrot puree
Ingredients
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1 small chicken
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1 jar of Tasmanian Truffles Truffle Mustard
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3 sprigs thyme
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Good pinch salt and pepper
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3 carrots peeled and grated
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100gm butter
Preparation
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Preheat oven to 180 degrees.
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Place the chicken in a small roasting pan and coat generously with the truffle mustard, thyme, salt and pepper.
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Place the chicken into the hot oven and cook for 40 minutes, basting the chicken regularly with the juices.
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Meanwhile place the grated carrot into a small saucepan with half of the butter and cook over medium to high heat.
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Once carrot is soft, after about 20 minutes, use a stick blender to puree the carrot, once smooth add the remaining butter and blend again to emulsify. Season with salt to taste.
