- Ingredients:
- 500 g carrots
- 1 onion
- 1 leek
- 1 small potato
- A piece of fresh ginger the size of a garlic
- 150 ml of coconut milk
- Chive
- Olive oil
- Salt
- Pepper
The creamed vegetables are one of the stars of any self - respecting recipe.
They are taken both hot and cold and therefore fit at any time of the year. They can be prepared in advance and, thus, they solve an impromptu meal for you. They help meet the maximum of five servings of fruit and vegetables a day . They are very versatile: if you do not have any of the vegetables, you can substitute it for another or vary the amounts of those you do have. And if they contain ginger, like this simple carrot cream that we propose, they have a fat-burning effect in addition to all the properties of the vegetables they contain. In this recipe, carrot, onion, leek, and chives.
But if you want the recipe to be very light or you are on a diet, skip the coconut milk, since it is very caloric.
How to do it step by step
- Peel and wash . Peel the onion and cut it into julienne strips. Clean the leek and cut it into thin slices. Scrape the carrots, wash them and slice them. Peel the potato and cut it into small pieces. Peel and grate the ginger. And finally, wash and chop the chives.
- Sauté and fry . Put oil in a pot to heat. Sauté the onion and leek for about 5 minutes or so. Add the carrots, potatoes and grated ginger to the sauce; salt and pepper and sauté everything for a few minutes
- Cook the vegetables . In the same pot that you have sautéed the vegetables, add water until it covers them all. Boil the whole over medium heat for about 20 minutes. And at the end add the coconut milk reserving a small amount to decorate the dishes at the end.
- Prepare the cream . Blend the cooked vegetables with the water and coconut milk. Add salt and pepper if necessary and let the cream cool in the fridge. Before serving, decorate each plate with a string of coconut milk and chives sprinkled on top.
Clara trick
For a finer cream
If you want the cream to be finer and without lumps, after mashing the vegetables, you can pass it through the Chinese or the food processor. But keep in mind that, in this way, a good part of the fiber contained in the recipe is lost.
Ginger, fat burner and digestive
Similar to some hot spices, ginger also raises your body temperature and forces your metabolism to burn calories to do so. In this case, the substance in ginger responsible for this effect is gingerol. A substance that, in addition to activating the metabolism, prevents gas.
