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Receta Crema Di Carote (Carrot Cream Appetizer) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

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Ingredientes

Cost per recipe $5.02 view details
  • 2 lbs of carrots
  • 2 cups of vegetable broth or boullion
  • pinch of nutmeg
  • pinch of hot pepper
  • 4 tblsps of grated parmigiano-reggiano cheese
  • 1/3 cup of pitted black olives
  • 8 slices of crusty Italian bread
  • 1 tblsps of extra virgin, cold pressed olive oil
  • 1 tblsps of unsalted butter
  • pinch of salt and pepper to taste

Direcciones

  1. Wash, peel and cut carrots into large pieces. Bring broth to a boil. Place in carrots and cook for 20 minutes. When finished, pour liquid and carrots into a bowl and mash carrots with fork and mix with liquid.
  2. In a sauté pan, place in oil, warm on low heat for 30 seconds. Place in mashed carrots, add in butter and grated cheese. Sprinkle with a pinch of salt, pepper, nutmeg. Cook for 2 minutes and mixing continuously with wooden spoon so mixture does not stick.
  3. Remove from heat. Divide cream onto 4 small appetizer dishes. Garnish with black olives on side of dish. Serve with 2 slices of crusty Italian bread on each plate.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1365g
Calories 1103  
Calories from Fat 775 70%
Total Fat 86.59g 108%
Saturated Fat 18.58g 74%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 2595mg 108%
Potassium 2589mg 74%
Total Carbs 83.44g 22%
Dietary Fiber 22.6g 75%
Sugars 42.27g 28%
Protein 7.64g 12%
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