The carrot, turmeric, and burrata cream is a recipe with a delicate and bold flavor given by turmeric. In fact, the taste of fresh turmeric is quite intense and slightly spicy, it perfectly pairs with the sweetness of the carrot, it’s a flavor mix that will surprise you and has a very inviting color. It’s an easy recipe to prepare and it’s perfect for any occasion and can be enjoyed in all seasons.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Carrot, Turmeric, and Burrata Cream
- 1.1 lbs carrots
- 1 leek
- to taste fresh turmeric
- to taste burrata
- 2 cups cups vegetable broth
- to taste rustic bread
- to taste extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Pot
- 1 Immersion Blender
Preparation of Carrot, Turmeric, and Burrata Cream
Let’s see how to prepare the carrot cream
First of all, peel and wash the carrots and then cut them into small pieces.
Peel the turmeric and cut it into small pieces, just a few pieces are needed, clean the leek and slice it finely, put a drizzle of oil in a pot and sauté the leek along with the turmeric. When the leek is golden and the turmeric slightly wilted, remove the turmeric leaving only 2/3 pieces aside as they will be needed later. Add the cut carrots, salt, and pepper and mix well, add the broth but not all of it, if needed add it a little at a time, bring to a boil, cook for at least 20 minutes on low heat, check the cooking, when the carrots are soft they will be ready. Meanwhile, cut the bread into cubes, add a drizzle of oil and mix, toast them either in the oven on a baking sheet lined with parchment paper or in a pan. Remove from heat and blend with an immersion blender, blending until it becomes a smooth and creamy mixture. Plate and add some pieces of turmeric that we set aside, the croutons, and a bit of burrata.
Notes
You can also prepare a very creamy velouté with the same ingredients, just add 2/3 potatoes cut into pieces. If there are leftovers, store them in the refrigerator inside a closed container.
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FAQ
Can I use onion instead of leek? And chili instead of turmeric?
Certainly, you can easily use onion instead of leek, just slice it finely. You can replace turmeric with chili, a pinch of chili powder, or a small piece of finely chopped chili.
