Carrot Cream with Orange, Wasabi & Rosemary
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.
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.
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.
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.
Cook for 30 minutes (or until the carrots are ready). Turn the heat off.
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.
Add the wasabi, the orange juice, the turmeric, the ginger, the celery salt (or normal salt if you don’t have the celery one).
Serve the dishes and add individually ground white pepper and the fresh rosemary. Bon appétit.
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