Carrot cream is a versatile and flavorful dish that often combines the natural sweetness of carrots with a creamy texture. To prepare it, carrots are typically cooked until tender and then blended to a smooth consistency, creating a vibrant and nutritious puree.
For 4 people
1 kg chopped carrot
2 liters of water
1 can of evaporated milk
1 can of half cream
1/4 of onion
1 clove garlic
30 g of butter
30 g of wheat flour
1 flour tortilla
1 tablespoon vegetable oil
Salt to taste
Pepper to taste
1. Boil water with salt. Add the carrots. Cook for 15 minutes and drain.
2. Blend the carrots with the milk and half cream. Strain and reserve.
3. Sauté the onion and garlic in a pot with butter. Add the flour and stir constantly until it turns a slightly golden color.
4. Add the carrot puree and mix perfectly. Reduce the heat and let it cook until it reaches a creamy consistency (10 minutes). Salt pepper.
5. Cut the tortilla with the help of cutters of different shapes. Fry in hot oil and set aside.
6. Serve the carrot cream on each plate and decorate with the fried tortilla figures.