Dahal pie with basmati rice
first courses from Italy
Velvety carrots and ginger
Velvety carrots and ginger
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A light and tasty dish to cuddle without appeasing ourselves too much
preparation
step 1
Peel the carrots and cut them to not too thin washers peel the potatoes and cut them into pieces.
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
step 3
Combine the carrots and potatoes and brown them flaming for about 5 minutes, continuing to rotate.
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.
step 5
Meanwhile, peel a square of fresh ginger root and grate it gently.
step 6
After cooking, add the ginger and whip it all with the miniprimer to immersion to obtain a smooth and velvety consistency.
step 7
If you prefer less dense you can add another little water.
step 8
Serve warm, accompanied with bread croutons.
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.