Carrot puree: find out how to prepare it here
O carrot puree It's a light dish to enjoy carrots in a simple way.
We leave it up to you to choose the accompaniment for this puree, which can be served with cheese, croutons or bread crusts…
In fact, the difference between purees and creams is the thickness. Purees have less liquid and therefore when crushed they are a little thicker.
Additionally, to make them silkier in texture, vegetable purees often contain potatoes.
Without further ado, let's see how to prepare a delicious carrot puree throughout this article.
First of all, cut 1 onion into thin slices. Peel 1 medium potato weighing approximately 150 g and also cut it into thin slices.
Wash 500 g of carrots and, instead of peeling them, scrape them with a knife to preserve most of the vitamins in their skin.
Once all the carrots have been scraped, cut them into not too thick slices, more or less the same thickness as we cut the potato.
In a pan, add 30 ml of olive oil and fry the onion until it becomes transparent. Once the onion is cooked, add the sliced carrot.
Since potatoes and carrots have similar cooking times, add the sliced potato so everything cooks at the same time.
Pour 1.5 liters of vegetable broth. Cover and cook over medium heat for 20 minutes or until potatoes and carrots are tender.
Once the potatoes and carrots are cooked, remove the pan from the heat and add 150 ml of cream.
Adjust the salt, if necessary, and crush the puree until it is very fine and without lumps.
Serve the carrot puree hot with whatever accompaniment you prefer. We are sure that most people will love it!
