Ingredients (serves 4) :
– 400g purple carrots
– 1 organic orange
– 1 red onion
– 20cl liquid cream
– 30g semi-salted butter
– 80cl vegetable stock
– 1 pinch Espelette pepper
– salt and pepper
Recipe:
– Wash and peel the carrots, then cut into thick slices. Peel and chop onion.
– Rinse the orange, remove the zest and squeeze out the juice. Make a reservation.
– In a casserole dish, sweat the onion in a little butter, then add the carrots.
– Moisten with vegetable stock, season with salt and pepper. Cover and cook for 40 minutes over medium heat, adding the orange zest and juice halfway through cooking.
– Add the cream, sprinkle with Espelette pepper and blend. Serve immediately.
