The purple carrot velouté is a first course rich in antioxidants and vitamins.
Today the day started out with beautiful weather even though it’s cold and there’s a north wind.
And so with this cold, there is nothing better than enjoying something warm to get cozy.
And here is a suitable dish, the carrot velouté.
I made the carrot velouté last week, but today I made it again because I liked it so much.
Originally, carrots were purple before the Dutch bred them to be orange in honor of the House of Orange.
Purple carrots have the same taste as orange carrots, but they have more antioxidants and vitamins.
The purple carrot velouté is a first course that can be prepared any time of the year and you can enrich it with whatever you like.
P.S.: Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the purple carrot velouté
- 1.1 lbs Purple carrots
- 2 Potatoes
- 1 Leek
- to taste Vegetable broth
- 1 tbsp Extra virgin olive oil
- to taste Salt
- to taste Pepper
Tools
- Saucepan
- Blender / Mixer
- Knife
- Wooden spoon
Preparation of the purple carrot velouté
Peel the purple carrots along with the leek and potatoes.
Chop the vegetables into pieces.
Take a saucepan, pour in some vegetable broth, and bring it to a boil.
Add the vegetables and cook for about 30 minutes or until tender.
Blend the vegetables and put them back on the heat for a few more minutes.
Add the oil, salt, and pepper.
Turn off the heat and serve hot.
Enjoy your meal and have a good evening!!!
Notes
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