How I like a vegetable puree at this time of year. Coming home and knowing that I have a cup of cream in the fridge to warm up and enjoy for dinner is comforting. And it is so easy and fast to do them. Although I will not deceive you, this puree of roasted carrot and leek it takes a little longer than usual.
The reason we need to spend a little more time preparing this puree is because we are going to roast the carrot. Roasting it we enhance the flavor of it, thus obtaining a puree with a more intense flavor. And not only is the color intense, look at the color!
Although the carrot is the main ingredient in this puree, we will also use leek to prepare it. Leek that we will roast with the carrot and that will make the cream much more interesting. Will you dare to try it? It is simple but very comforting when it is cold.
The recipe
- 700 g. carrots
- 2 leeks
- Extra virgin olive oil
- Sal Island
- Pepper
- We peel the carrots, we cut them in half lengthwise and place them spread out on the baking sheet. Add the chopped leeks, season and sprinkle with a drizzle of extra virgin olive oil.
- We take the oven preheated to 220ºC and roast for 40 minutes or until tender.
- Then we add two glasses of water and we grind. Then we continue adding water until we achieve the desired texture.
- We serve the roasted carrot puree with a drizzle of extra virgin olive oil or some croutons.