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!