Method for preparing mash and carrot mash

The invention relates to a method for making carrot puree, beetroot puree or puree of comparable products. In accordance with the method the puree is made from the peels of carrots, beetroot or comparable products by peeling the carrots, beetroot or comparable products at the same time as or prior to briefly heating the peels to a temperature of at least 150° Celsius, separating the peels from the carrots, beetroot or comparable products while the peels are brought to or kept at a pH value higher than 5.0, after which the peels are centrifuged in a centrifuge or decanted in a decanter. The invention also comprises a carrot puree whose sacharose content is less than 0.5 percent by weight, or less than half of the sum of the fructose and glucose contents.