Carrot Puree Recipe
A wonderful side dish of a wonderful orange color that does not leave indifferent either children or adults. Easy to prepare and always a bright result! I tried this simple, but unexpectedly delicious side dish for the first time in a restaurant where everything is steamed. Carrots, which I respect so much, and they are delicious! As always, I was inspired by the idea, and rather to the car, that is, to the plate. About the second time it turned out no worse than the cooks…
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Instructions
  1. The ingredients are simple and unpretentious. About 1.3 kg of carrots I got after cleaning, as well as salt, sugar and butter.
  2. Cut the carrots as needed, as long as they are cooked quickly.
  3. I decided to simplify my life and not cook for a couple, but just boil carrots. So I throw it into boiling water and cook it until tender.
  4. Drain the water and add the butter at room temperature, salt and a pinch of cumin. It is very important to add cumin moderately, quite a bit!!! It is necessary that it is almost not felt. When used, first a carrot-creamy slightly sweet taste appears in the mouth, and then a light aftertaste of cumin appears.
  5. So, whisk it in a blender and try it. You can add salt and sugar if the carrots themselves are not very sweet (there are different varieties). Well, that’s for your taste.
  6. That’s all, you can serve, for example, with a simple cutlet..
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