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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
- 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
- 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.
- 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.
- 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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