carrot cream

What is a carrot cream? Well, in this case I call it “cream” because it has a consistency that I would place between a “puree” or mash, and a liquid soup. Now, why would I do this? Because the texture is very important in a dish. After several experiments, with more or less water I realized that this in-between texture is very pleasing and my guests told me that they were very surprised by it in a very positive way.

This recipe is very simple so there won’t be too much blabla here. The thingto keep in mind is the texture. I cannot give the exact quantity of vegetable broth that is needed to reach the right texture. What I do is that I start with not too much water. I mix the vegetables and I add water slowly until I reach a creamy texture that looks like the picture.

For the taste a few magical ingredients. Wasabi brings a little edge to the taste of the carrot cream, the rosemary is a perfect complement to carrots and oranges… Oranges and carrots are very good friends and they match perfectly. This recipe also includes turmeric, ginger, garlic and red onions. Perfect for the Autumn season, and yet a little bit summery with these additional ingredients that bring a touch of “somewhere warm”…  A great side to the Eggs en Cocotte!

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Carrot Cream with Orange, Wasabi & Rosemary Yum
This carrot cream is ideal for the Autumn season but also carries with it a summery touch with notes of orange, ginger and wasabi. A great starter or side.
Course Side, Starter
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side, Starter
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Chop the red onion and cook them in a large pan (it has to be large enough to be able to add the rest of the ingredients later). Cook them until they are soft and slightly golden. Add the garlic and cook for 2 more minutes.
  2. Very carefully (the reaction of the hot oil with the water might explode and burn you) add 4 mugs of water and bring it to a boil.
  3. Peal the carrots and cut them into slices. Cut half of the potato, cut them into pieces and put them in the pot with a cube of vegetable stock.
  4. Cook for 30 minutes (or until the carrots are ready). Turn the heat off.
  5. Use a hand blender in the pot and start mixing the ingredients. If the texture is too close to a mash and not creamy enough add slowly water until you reach a smooth cream.
  6. Add the wasabi, the orange juice, the turmeric, the ginger, the celery salt (or normal salt if you don't have the celery one).
  7. Serve the dishes and add individually ground white pepper and the fresh rosemary. Bon appétit.
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