Cream of Carrot Recipes
The creams are without doubt one of the recurring dishes in my kitchen. They are easy to do and although they require some time in the kitchen, then can keep in the refrigerator days and make life easier when the time does not spare us. The cream of carrot apart from having a lot of color is lightweight and very nutritious, because carrots are rich in carotene, an effective antioxidant and lose very few properties to be cooked.
Ingredients:
- 1/2 red or white onion
- 2 tablespoons of butter (or olive oil)
- 350 – 400 Gr. carrot
- 1 potato
- 200 – 250 ml. chicken broth
- 2 leaves of laurel
- 1 teaspoon of sugar (optional)
- Salt and pepper
- 60 ml. cream liquid 35%
Method:
- We melted butter in a pan, heating and white Onion diced until it is tender.
- Add finite sliced carrots; potatoes cut into cubes and the broth and bring to a boil. Once it boils, we got the fire and add Bay leaves, sugar, salt and pepper. Cover and cook over low heat with half an hour or until the carrots and potatoes are tender.
- Remove the Bay leaves and process the mixture of carrots with a blender or by her spent mash and by the Chinese to make it more it fine.
- Finally, add the cream, remove and heat to serve.
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