Carrot puree with parmesan
Tender, tasty, aromatic carrot puree with parmesan, with which even small children can be treated. You can add salt, nutmeg and ground black pepper, it will be a complete side dish for meat or fish dishes. It can be served to the table as an independent dish, transferred to another dish. We decorate carrot puree with parmesan to your taste.
Ingredients for cooking carrot puree with parmesan
- carrots – 800 g.
- parmesan – 40 g.
- potatoes – 250 g.
- vegetable broth – 500 ml.
- onion – 1 pc.
- oil – 2 tbsp.
- nutmeg 1 g.
- ground black pepper – to taste.
- salt – to taste.
Preparation of carrot puree with parmesan:
Wash the potatoes and carrots, clean them and cut them into slices.
Peel the onion, finely chop it and fry it in oil until translucent over low heat for 5 minutes. Pour 50 g of vegetable broth, simmer for another 10 minutes.
Add carrots and potatoes. Simmer, pour the rest of the vegetable broth. Add a pinch of nutmeg, salt and pepper to taste. Cover with a lid and simmer for 25 minutes.
We beat the vegetables with a blender, put them in cream cups. Grate the Parmesan cheese and sprinkle the puree on top. Bake in an oven heated to 180 ° C for 10 minutes.
Carrot puree with parmesan done!
