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Velvety carrots and ginger

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

to taste

Ginger

1 teaspoon

Shallots

2 unit

Potatoes

200 oz

Carrots

500 oz

first courses from Italy

Velvety carrots and ginger

Velvety carrots and ginger

vegan high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety carrots and ginger

A light and tasty dish to cuddle without appeasing ourselves too much

Velvety carrots and ginger step 1

step 1

Peel the carrots and cut them to not too thin washers peel the potatoes and cut them into pieces.

Velvety carrots and ginger step 2

step 2

Put on a tall casserole casserole with a spoonful of evo oil. Pour the sliced ​​beef and fry for a couple of minutes

Velvety carrots and ginger step 3

step 3

Combine the carrots and potatoes and brown them flaming for about 5 minutes, continuing to rotate.

Velvety carrots and ginger step 4

step 4

Cover the vegetables with cold water, wait for the boil to rest and add salt, lower the flame, cover with a lid and cook for about 20 minutes.

Velvety carrots and ginger step 5

step 5

Meanwhile, peel a square of fresh ginger root and grate it gently.

Velvety carrots and ginger step 6

step 6

After cooking, add the ginger and whip it all with the miniprimer to immersion to obtain a smooth and velvety consistency.

Velvety carrots and ginger step 7

step 7

If you prefer less dense you can add another little water.

Velvety carrots and ginger step 8

step 8

Serve warm, accompanied with bread croutons.

Velvety carrots and ginger step 9

step 9

You can accompany the velvety carrot and ginger with a spoonful of sour cream or yogurt sauce, which is prepared by mixing lean greek yogurt, a little extra virgin olive oil, salt and fresh chives.

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