A tip from chef Carlo Cracco "the cream could be spiced up with a few drops of Traditional Balsamic Vinegar of Modena, which gives a little acidity, but gentle"
Ingredients
- 500 g clean carrots
- 120 g clean mixed leaves (curly endive, rocket, soncino, catalonia)
- 100 g peeled potatoes
- 60 g macadamia nuts
- 30 g butter
- 30 g shallot
- 2 carrots in ribbons to decorate
- garlic
- vegetable broth
For the recipe of carrot cream with wild herbs and macadamia nuts, Cut carrots and potatoes into pieces of the same size.
Heat in a saucepan the sliced shallot with the butter and 1 clove of garlic with the peel.
United carrots and potatoes, brown for 5 minutes, then add about 900 g of hot broth and cook over medium heat for about 20 minutes.
Eliminate finally the garlic and blend until a smooth and velvety cream is obtained.
Serve it completing the dishes with leaves, carrot ribbons and macadamia nuts.
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