Today I propose a very simple recipe, perfect to serve as dinner at any time of the year. A carrot and potato cream super creamy with few ingredients and easy to find. Do you want to try it? Hot is very comforting.
Preparing this cream is not a challenge. It is enough to chop and fry the vegetables for a few minutes to enhance their flavor and then cook them together with the potato to obtain the cream. Once crushed, it would be ready to eat, but I wanted to give it a extra point of creaminess and a spicy point. As?
I have used evaporated milk to give a creamier point to the cream. And as for the spiciness, I have settled for adding a cayenne oil on top, in its proper measure. You can dare with this touch or do without it depending on whether you likes spicy and how much.
The recipe
- 23 tablespoons olive oil
- 1 cebolla
- 1 garlic clove
- 300 g. carrot
- 300 g. potato
- Water
- 100 g of evaporated milk
- Salt and pepper to taste
- We chop the onion, garlic and carrots, peeled,
- Next, heat the oil in a saucepan and we fry the vegetables for 5 minutes.
- Then add the potato peeled and cut into pieces, a pinch of salt and a pinch of pepper and the water. In my case it was approximately 800 ml of water but it will depend on the texture you want for your cream.
- Cook for 20 minutes or until the potato is tender.
- Entonces add the evaporated milk and cook for another minute.
- We crush the cream, adding more water if necessary, and heat again.
- We serve the carrot and potato cream with cayenne oil
Hello Maria, good morning.
Do you know what I can use, instead of evaporated milk? I have intolerance.
Thanks in advance.
Do you have lactose intolerance? You can use coconut milk or vegan cream, although they will modify the flavor. Or just do without it.