Today I present to you an extremely easy and versatile savory preparation cream that is above all, delicious, with the tart note of Greek yogurt contrasting the sweetness of carrots. It is perfect on croutons, with cured meats, with roasted, fried, or boiled meat and fish. Try the carrot cream with eggs, hard-boiled or fried, or with meat or veggie burgers, it is simply exquisite. It is a preparation that contains no gluten and no eggs.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour 10 Minutes
- Preparation time: 5 Minutes
- Portions: 8.8 oz
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz Greek yogurt
- 5.3 oz carrots (already cleaned)
- to taste Fine salt
- 1/2 tablespoon extra virgin olive oil
- to taste chives
Steps
Wash the carrots, remove the inedible parts, and peel them.
Cut them into chunks, transfer them to a small saucepan. Cover the carrots with water and start cooking them.
Once the water starts to boil, let the carrots simmer for 7-10 minutes at most if they are very fresh; otherwise, 5 minutes will be enough.
Drain them, quickly run them under cold water to stop the cooking, and let them cool for 10 minutes.
When they are warm, place them in a blender with the yogurt and two pinches of fine salt.
Blend the ingredients until you get a cream.
Taste, adjust the salt, add the extra virgin olive oil, and finely chopped chives (preferably fresh), mix and voilà, the carrot cream is ready.
I recommend letting it rest in the fridge for an hour to make it a bit thicker.
Bon appetit
