15 min
Prep time
30 min
Cook time
6
Servings
Medium
Difficulty
45 min
Total time
Ingredients
Instructions
-
1
Wash and scrub the carrots, preferably new ones, and cut them into pieces.
-
2
Bring the broth to a boil and then add the carrots which should simmer for about twenty minutes.
-
3
Once cooked, puree them with a medium-sized sieve attachment.
-
4
Return the resulting puree to the heat, along with the butter, cornstarch dissolved in some cream, and the rest of the cream.
-
5
Taste, salt, and pepper to your liking.
-
6
Warm gently without bringing to a boil.
-
7
Sprinkle with chopped parsley.
-
8
You can add an egg yolk at serving time to make the puree even smoother and more flavorful.
-
9
Alternatively, you could replace the cornstarch or tapioca with 300 gr of separately cooked potatoes that are blended in the food mill along with the carrots.
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