organic-carrot-puree

Carrot Puree

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Carrot Purée Recipe


Here is a refined and tasty proposal for a side dish: carrot purée with verbena, featuring an exotic touch of coconut butter.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

  • 1 kg of carrots
  • 2 shallots
  • 12g of salt
  • A bouquet or 2 bags of verbena
  • 150ml of olive oil
  • 3g freshly ground pepper
  • One teaspoon of coconut butter

Instructions:

  1. Infuse fresh or bagged verbena in a teapot.
  2. Peel and chop the shallots, and scrub the carrots after trimming.
  3. Sauté the shallots with olive oil, salt, and ground pepper in a pan.
  4. Deglaze with the verbena infusion and incorporate diced carrots submerged with the infusion.
  5. Cook covered for 30 minutes.
  6. Add the teaspoon of coconut butter and let it reduce.
  7. Blend everything to achieve a smooth purée.

Enjoy this delicious carrot purée, a perfect side for your dishes. Bon appétit!

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