Carrot puree with cinnamon
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Recipe for carrot puree with cream cheese and cinnamon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g coarsely chopped carrots
- 1 tbsp (15 g) butter
- 1/2 tsp ground cinnamon
- 1/2 teaspoon sugar
- 4 tbsp mascarpone or sour cream
- Salt and ground black pepper
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Recipes with similar ingredients: carrot, cinnamon, mascarpone cheese, sour cream
Cooking the dish according to the recipe:
- Bring a pot of water to a boil and add the carrots. Reduce heat, cover, and simmer for 15-20 minutes. The carrots should be very soft.
- Drain in a colander and puree in a food processor or press through a sieve. Melt the butter in a saucepan. Add the carrot puree, cinnamon, and sugar. Stir in the mascarpone or sour cream.
- Heat, stirring, until the puree thickens. If it's too thick, add a little cream or milk. Season with salt and pepper to taste and serve.
You can make carrot puree Turkish sweet - Cezerye.
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