Hello greedy friends
Today I propose a velvety velvety carrots with coconut milk, what do you say?
Because the cold and the snow settle down, we make a velvety comforting carrot and orange!
This week, freshness and snow, so the desire to feel warm at home when returning in the evening.
You can accompany bacon chips if you only want to eat this velvety for dinner.
Another simple and good dish, outside of cooking time! This velvety will of course last throughout the year.
I rarely add potato to get a good texture, and this velvety is gluten-free!
Preparation: 20 minutes
Cooking: 20 minutes
- 1 kg carrots
- 1 onion
- 20g butter
- 1 to 2 oranges
- 1 tsp turmeric
- 4 slices of bacon
- 20 cl coconut milk
- Big salt
Preheat the oven to 200oC. (Th 6/7)
Peel, wash and slice the onion.
Wash and slice the carrots. The skin being thin, I kept it, so I washed them well!
Wash and squeeze the orange.
In a large saucepan, melt butter. Sauté onion and turmeric for about 2 minutes over medium heat.
Add the carrot slices and mix. Leave to fry for 2 to 3 minutes, then cover with water. Season with salt and cook covered for 40 minutes.
Meanwhile, when the oven is hot, place the bacon slices on an ovenproof baking sheet lined with baking paper.
Bake and cook for 10 minutes.
Remove the bacon from the oven and allow to cool and dry in the open air.
When the carrots are cooked, mix with a dipping blender.
Add the orange juice and mix again. Return to heat and heat for 5 minutes. You can adjust the texture of the velvet by adding water little by little while mixing.
When ready to serve, pour a drizzle of liquid cream and break the bacon chips that you place on the velvety