Servings:
4
Prep time:
15
Cooking time:
10
INGREDIENTS
- - 800 g of carrots
- - 2 avocados
- - 2 shallots
- - 1 bunch of chives
- - 0.50 lemon juice
- - Extra virgin olive oil
- - salt
- - pepper
- - coriander
INSTRUCTIONS
- Boil the carrots cutted into rounds and the shallots into quarters in lightly salted water for 10 minutes or until they are cooked. Remove them with a slotted spoon, keepingthe cooking broth, and let them cool.
- Slice and dice the flesh of an avocado and place it in the blender with a splash of lemon juice, add the carrots, shallots and a ladle of the cooking liquid, a teaspoon of coriander, salt and pepper. Now whisk until a smooth homogeneous cream. Adjust, if necessary, the density by adding more vegetables broth obtaining the desired consistency.
- Blend the pulp of the other avocado with the remaining lemon juice, salt, pepper, a pinch of coriander, some stalk of chopped chives and a tablespoon of oil. You have to obtain a smooth and rather dense cream.
- Distribute the carrot cream into 4 bowls and place one to two tablespoons of avocado cream at the center. Serve warm, decorating it with the remaining chopped chives and a sprinkling of pepper.
