A new take on the traditional roast
1 small chicken
1 jar of Tasmanian Truffles Truffle Mustard
3 sprigs thyme
Good pinch salt and pepper
3 carrots peeled and grated
Preheat oven to 180 degrees.
Place the chicken in a small roasting pan and coat generously with the truffle mustard, thyme, salt and pepper.
Place the chicken into the hot oven and cook for 40 minutes, basting the chicken regularly with the juices.
Meanwhile place the grated carrot into a small saucepan with half of the butter and cook over medium to high heat.
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.