Christmas Carrot and Orange Cream


700 g grated carrots
55 g butter
2 onions, grated
1 large grated potato
1.5 liters boiling water
2 tbsp fresh chopped parsley
2 tbsp grated orange zest
Juice of 1 orange
Salt and pepper


Fry onions in butter for 3 minutes.
Add carrots, potatoes and a pinch of salt.
Cover the pan, lower the heat and cook for 5 minutes.

Incorporate orange zest and boiling water.
Allow to boil, cover, cook for 10 more minutes and add orange juice.

Remove from heat and allow to cool to liquefy until blended.
Pour back into the pot and let boil.

Serve and decorate with parsley.

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