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Monday 18 March 2013

Recipe XCIII - Carrot and Ginger Purée

This week, we're doing something nice and simple to go with your average meal. I have never seen the reason why people seem to boil the living daylights out of vegetables and serve them as they are, except hot, soggy and bland, especially for kids. You can steam them, fry them, roast them, pickle them, eat them raw or even barbecue them. But if you are going to boil them, at least make them interesting... This one is so simple, yet is really delicious, and the ingredients you wish to use are flexible. The timing is the most important.

Ingredients:
10 medium-sized carrots, or 6 large ones
A teaspoonful of ginger
A teaspoonful of sugar
Some garlic (optional)
Some onions (optional)
A spoonful of butter
10cl cream (optional)
Some Savoy cabbage (optional)
Some new potatoes (optional)
Some chives, chopped (optional)
Some meat - pork cutlets, for example



Instructions:
Cut up your carrots and place them in some lightly-salted water, putting the new potatoes on top to steam and not forgetting to put the lid on.

All this time, you can be gently frying the meat and the Savoy cabbage (See recipe LXXXV). If you just want simple savoy cabbage, fry it in a little butter and olive oil, then once sweated add about 1.5 centimetres of hot water. Salt it and let it reduce on a medium-low heat.



Once the carrots are properly boiled (25 minutes should do it), place them in a mixer. At this point you can quickly sweat an onion and a couple of cloves of garlic and put them in, but it is not essential. Add some sugar, some butter, some ground pepper and powdered ginger. Some chives are also welcome.



Blend them well, and add some cream if you prefer it that way.



While they are still hot, put some butter on the potatoes and the chives.



Serve as soon as possible before everything gets too cool.

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