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Krümeltiger's nutty carrot puree with coconut milk

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Ingredients for 4 servings:

  • 600 g carrot(s), peeled and sliced
  • some water
  • 100 ml coconut milk
  • 2 tbsp hazelnut butter
  • some salt (lemon salt)
  • 1 tbsp parsley, freshly chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

a versatile basic recipe

Steam the carrots in a little water until tender. Depending on the thickness of the slices, this will take about 15 minutes. Now add the coconut milk and nut butter and puree everything with a hand blender. Season with lemon salt and add the parsley. It’s perfect as a spread on bread, warm as a side dish, or with more coconut milk as a sauce or soup base.

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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.

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