Many times we complicate life in the kitchen and we curl the curl to recipes that are delicious in their basic version. This is what happens with the carrot cream, a classic that has given us a version with spices and other additions that, although they provide interesting touches of flavor, result in variants that have nothing to envy to the simplest recipe.
We have nothing against versions. What’s more, at Directo al Paladar we have prepared several: curried carrot cream, smooth carrot cream with prawns and sprouts, and pumpkin and carrot spiced cream. However, the basic recipe for carrot cream it seems insurmountable to us. In simplicity is the secret of its success. We invite you to prepare it.
Peel the onion and cut it into thin julienne strips. Heat a little extra virgin olive oil in a saucepan and fry the onion, over medium heat, for five minutes without letting it take color. Meanwhile we wash the carrots, remove and discard the ends and cut into slices.
Add the carrot to the saucepan, stir and fry for a couple of minutes. We water with the broth, add salt and pepper and bring to a boil. We cook to medium heat for 15 minutes or until carrot is tender. We crush and add the liquid cream. Mix well and serve immediately.
With what to accompany the carrot cream
This carrot cream An extra splash of liquid cream is great for serving, some croutons, some crushed kikos or a bit of crispy fried onion. It is perfect for dinner time on cold days if we eat it very hot, but it can also be enjoyed warm at any other time of the year.
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