Ingredients to make Cold Carrot Cream:
- 50 grams of butter
- 250 grams of liquid cream
- 1 unit of Leek
- 1 pinch of salt
- 1 kilogram of carrots
How to make Cold Carrot Cream:
Peel the carrots and the leek, wash them and cut them into thin slices. Then, take a pot, pour water and a little salt and put it on the fire. When it boils, add the carrot and leek slices and let them cook.
Once the carrot and leek slices are cooked, they are drained and beaten with the hand blender. If you want a smoother cream, you can pass the preparation through the Chinese.
Add the cream or milk cream and continue beating until integrated. Next, add the chopped butter and beat until you get a smooth cream.
This cream of carrot recipe is designed to be served cold, but if you want to make it hot, you can heat it over the heat for a few minutes. And if you want it to be more liquid, add a little milk.
