Carrot velouté is a creamy and delicate side dish, perfect to serve during the colder months. Carrots and potatoes are cooked and then blended with vegetable broth to achieve a velvety texture. This velouté is enriched with egg yolks and plain yogurt, which add a touch of freshness. A pinch of chopped parsley completes the dish, giving it a touch of color and flavor. Enjoy the carrot velouté as a side dish or as a light main course.
Wash and slice the carrots and sauté them in butter with the diced potatoes and chopped onion
Add the broth and cook for 1 hour
Let cool and then blend
Beat the yolks with the yogurt and a tablespoon of parsley and add everything to the blended mixture
Put back on the heat, let simmer for a few minutes, and then serve
Blender
Pan
Italia
| Energy (kcal) | 53.14 |
| Carbohydrates (g) | 4.91 |
| of which Sugars (g) | 2.14 |
| Fat (g) | 2.95 |
| of which Saturates (g) | 1.51 |
| Protein (g) | 1.48 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.13 |
