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Carrot puree à la c-aeffchen

updated

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Ingredients for 2 servings:

  • 300 g carrot(s)
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 3 tbsp cream cheese
  • salt and pepper
  • nutmeg
  • Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and chop the carrots. Do the same with the onion and garlic, and cook everything in salted water until slightly softer than usual. Strain and let drain briefly. Return to the pot and blend with a hand blender until smooth or with small pieces. Stir in the cream cheese, season with salt, pepper, and nutmeg, and bring back to a boil. Sprinkle with parsley and serve with potatoes and pan-fried foods.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Carrot puree à la c-aeffchen

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