Carrot Puree for Veal Schnitzel

Veal Schnitzel and carrot puree sounds like a strange combination, but it really works and I love it. This puree is more fluid than usual and it is meant to be served as a sauce to dip your schnitzel into, rather than a solid vegetable puree.
I am not going to give a schnitzel recipe here, but I like to coat my veal steaks in a mixture of seasoned flour and mustard powder, egg and Japanese breadcrumbs. I fry them in peanut oil until golden and give them a quick drain on paper towels.

Ingredients
300g carrot
200g dutch cream potato (or other suitable mashing potato)
1 clove of garlic
300ml vegetable stock (fake is fine)
1 tsp cumin
Sea salt
Fresh black pepper
3 heaped tbsp cream (35% fat)
1 tbsp extra virgin olive oil
25 ml lemon juice (or to taste)
Fresh chopped parsley

Method
Peel the carrots and potatoes. Cut them into chunks.
Steam them over boiling water until they are tender (about 20 minutes). The rest is a breeze.
Place the veggies with the stock, garlic, cumin and cream into a saucepan.
Using a hand blender, whiz everything to a fine and fluid puree. It should almost be like cream of carrot soup.
Reheat only for a few seconds (you want to retain the raw garlic flavour).
Season with salt, pepper, lemon juice and extra virgin olive oil.
I like to serve this in small bowls alongside the schnitzels, for dipping. Serves 2.