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Carrot cream with chorizo

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Ingredients for 12 servings:

  • 4 carrots, peeled, diced
  • 1 chorizo
  • 1 tbsp crème fraîche
  • 1 tbsp butter, room temperature
  • cumin
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

served as an amuse-bouche on a spoon

Boil the carrots in salted water for about 20 minutes, until tender. Drain the water and puree the carrots with the crème fraîche and butter using a hand blender. Then mix in the spices, with a slight predominance of cumin. Cut the sausage into 12 equal-thick slices and fry in a pan without oil over medium-high heat for about 1 minute per side, until the fat has rendered and the sausage is crispy. Spoon the lukewarm mousse onto the spoons, garnish each with a slice of chorizo, and serve. Tip: Use more or less cumin to taste.

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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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