No need to complicate to create healthy proposals with which to complete our weekly menu. All we need today to prepare the roasted carrot puree that we propose are three ingredients. Only three ingredients: carrots, onion and leeks.
We could cook these three ingredients and prepare a puree as we usually do. We have decided, however, to roast all the ingredients in order to achieve other flavors. Because when the carrot is roasted, just like it happens with the pumpkin, it will acquire a sweeter flavor.
In this case, the objective of roasting the vegetables is to later prepare a puree. But, these roasted vegetables on their own can become a great accompaniment for cooked meat, fish and other vegetables. Keep it in mind!
Ingredients for 4-6
- 1k carrots, peeled
- 1 white onion
- 2 leeks
- Extra virgin olive oil
- Black pepper and salt
Step by step
- Pre-heat the oven at 220 ° C.
- Open the carrots in half, lengthwise, and place them on the baking sheet.
- Incorporate the onion, divided into 6 or 8 pieces, and the leeks.
- Brush with olive oil carrots, leeks and onion, and then sprinkle a little salt and pepper over them.
- Take the tray to the oven and cook for 35 minutes or until carrots are tender.
- Then grind all the ingredients adding a cup of water or vegetable broth. Add more liquid until the desired texture is achieved and rectify the salt point if necessary.
- Serve the carrot puree hot and reserve in an airtight container in the fridge what you are not going to use to drink in a couple of days.
