Carrot velvet sauce
Basic recipe · Total time : 32 min · Prep : 20 min · Cook : 12 min · 2 servings
Allergens : Milk
Ingredients
For 2 servings
- 4 4 carrots
- 150 ml 150 ml water
- 1 gousse 1 clove of garlic
- 1 1 small bouquets of fresh coriander or 2 teaspoons of coriander purée (asian products)
- 1 1/2 kub gold
- 2 c. à soupe 2 tablespoons of thick cream
Method
- 1.Peel the carrots and detail them in slices (1/2 cm thick). Put them in a dish, add water, cover and cook in the microwave for 12 minutes.
- 2.Once cooked, place it in a blender (or in a high dish and then use a diving arm). Mix finely. Add the peeled and degermated garlic clove, half KubOr, cream and coriander.
- 3.Remix to the consistency of a velvety sauce.