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:
- Infuse fresh or bagged verbena in a teapot.
- Peel and chop the shallots, and scrub the carrots after trimming.
- Sauté the shallots with olive oil, salt, and ground pepper in a pan.
- Deglaze with the verbena infusion and incorporate diced carrots submerged with the infusion.
- Cook covered for 30 minutes.
- Add the teaspoon of coconut butter and let it reduce.
- Blend everything to achieve a smooth purée.
Enjoy this delicious carrot purée, a perfect side for your dishes. Bon appétit!
