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Cream cheese with pineapple, carrots and curry

updated

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Ingredients for 1 servings:

  • 25 g onion(s), peeled
  • 1 tbsp rapeseed oil
  • 50 g pineapple pieces, drained, canned
  • 4 tbsp pineapple juice from the can
  • 50 g carrot(s), cleaned
  • ½ tsp Thai curry powder
  • ½ tsp ginger, grated
  • ½ tsp, leveled vegetable stock powder
  • 150 g cream cheese, natural
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

as a spread or dip

Dice the onion. Finely grate the carrots. Sauté the onion in the oil until golden brown. Add the curry and ginger and sauté lightly. Deglaze with the pineapple juice, stir in the pineapple chunks and stock powder. Reduce with the juice until no liquid remains. Let cool. Chop finely with a food processor or puree with an immersion blender. Mix in the cream cheese and grated carrots. Season with salt and pepper.

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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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