Hello, young Padawan
Today, we’ll make a seasonal puree with early carrots. Yes, they are already there and promise us a nice meal to enjoy. A simple recipe, but with a few spices that will make all the difference, so here we go!
Spring puree, Chill style.
For 3-4 servings
A nice bunch of early carrots (around 8-10 carrots)
A nice potato
1 tsp of cumin
1/2 tsp of nutmeg
1 tsp of butter
2 tbsp of liquid cream
Salt, Madagascar pepper
Recipe
Peel and wash the carrots and potato. Cut the carrots into slices and the potato into cubes. The smaller the pieces, the quicker the cooking will be.
Place the carrots and potatoes in a saucepan, add water halfway up, add the spices, cumin, nutmeg, salt, and pepper, and cook over medium heat for 15-20 min. Check the cooking by slicing a piece of carrot and potato; the vegetables should be tender. Turn off the heat.
Add the butter and sour cream, and blend using a blender or potato masher. The puree should be smooth, creamy, and neither too thick nor too liquid. If necessary, add a little water or cream, depending on your preferences. Keep warm.
Presentation
Place a few spoonfuls of this sumptuous carrot puree, creamy and spicy as desired, on your most beautiful deep plates or small bowls.
Unleash your culinary creativity with this dish. The best possible accompaniment is a grilled sea bass fillet, but don’t be afraid to experiment- a tuna steak will also work very well. For a refreshing twist, serve it with a small mesclun salad containing arugula and balsamic vinegar.
As for wine, I would choose a red, a light Italian, or a French Loire wine.
On these beautiful notes, I wish you an excellent appetite and a good weekend, and see you next Thursday for new adventures!
XO 🥕
