CHEF’S TIP
“Carrot can be replaced by sweet potato or pumpkin“
| 500 g peas | |
| 500 g carrots | |
| 100 g potatoes | |
| 80 g onions | |
| 50 g extra virgin olive oil | |
| 100 g cream milk | |
| 50 g peanut butter | |
| 4 eggs | |
| salt | |
| pepper |
One texture, two colours
| 1. | Fry the onion in extra virgin olive oil. |
| 2. | Add the peeled and julienned potatoes and let them brown. |
| 3. | Add the carrots, previously peeled and julienned. |
| 4. | Cover with water and boil until the vegetables are cooked. |
| 5. | Add the cream milk, peanut butter, and two eggs. Season with salt and pepper and blend. |
| 6. | Use the same procedure as above, replacing the carrot with peas and without the peanut butter. |
| 7. | With the help of a metal ring, serve the two creams without mixing them to have a two-colored purée. |