A good carrots ginger cream is perfect in the autumn and winter season.
In this period of the year, in fact, hot dishes are preferred, which heat us when it’s very cold.
This is a dish that can also be offered to children and that will be light enough to be a perfect meal for those who are going on a diet.
- 1 kg carrots
- 1 clove of garlic
- 1 onion
- ginger to taste
- vegetable broth to taste
- extra virgin olive oil to taste
- salt to taste
- pepper to taste
- parsley to taste
Peel carefully the carrots and then dry them.
This aspect is extremely important to ensure that the peel does not remain in the finished dish. Once peeled, reduce the carrots into rounds.
Minced very finely the onion and the garlic and sautée in a pan with extra virgin olive oil. Once golden, add the carrots, add salt and pepper to taste and cook for a few minutes. Then add the vegetable stock and cook the carrots until they are very soft.
It is important that the vegetable stock is added hot so as not to lower the temperature of the mixture and then slow down cooking. When the carrots are ready, mix them. Add grated ginger, season with salt and pepper and continue cooking over a gentle flame for a couple of minutes, to obtain a well-velvety consistency.
At this point the carrot cream is ready. Serve it to your guests with a drizzle of extra virgin olive oil and fresh parsley. A carrots and potatoes cream will also be excellent.
Store the carrots ginger cream for up to a couple of days in the refrigerator inside an airtight container. Before serving your guests again heat it inside a saucepan.