This is a traditional Mexican recipe provided by Reinis – Carrot Cream
material: Serves 5 people
- 1/2 kg carrots
Natural cream 1/4
1 liter whole milk
2 chicken soup cubes
1 teaspoon pepper
1 piece of yellow cheese
1 slice of Philadelphia cheese
1 medium onion
1 clove of garlic
margarine 1/2 stick
100g slice of manchego cheese
Preparation:
Once the carrots are cleaned and washed, boil them in a regular pot or pressure cooker until tender. It takes 5 minutes in a pressure cooker and about 3 minutes in a regular pot. 20 minutes until soft.
Carrots are ground together with all the ingredients except Manchego cheese, garlic and onions. Sauté the last two in a saucepan for the cream with a little margarine, and cut the Manchego cheese into small squares to serve with the cream.
Once all the ingredients have been crushed, pour them into the pot containing the sautéed onions and garlic, place over low heat, and stir little by little, being careful not to boil over, until everything boils.
Remove from heat and add squares of Manchego cheese…simply delicious!!
