Préparation: 20 minutes
Cooking time: 15 minutes
“The best carrot purée you will ever taste”
Don’t you think that returning vacations are such a pain? I try to convince myself that it’s still 35°C out there and that this freezing wind knocking my nose is just an illusion. Well, besides that gloomy weather I must admit I am happy to be back to find my dear & beautiful kitchen again! I spent the past month in Sri Lanka eating at the restaurant every single day, 3 times a day. 3 times a days looking at the exact same menu and eating the exact same dishes.
The truth is, even though “rices & curries” would stick at my tonsils (that is a French expression I don’t properly know how to translate but I am sure you’ll get my point), the tree daily restaurant episodes would have deserved a full article, or even an all movie. Among the wrong notes taken (or maybe just not understood properly), the ingredient that has to be quickly bought at the market, the curry that still needs to be fully cooked or the brownie that starts to be cooked when you order it, eating in Sri Lanka was a very funny adventure.
Anyway, I am happy to be back in France as I start cooking again. I wanted to share with you this winter ideal and comforting meal. An easy recipe made with carrots and silk tofu topped with “just all right” roasted mushrooms to add a bit of crunchiness to the smooth purée. Try not too add too much hazelnut for not over tasting the carrot, so just a tbsp, not more.
This dish is a real culinary delight than can be mistaken with polenta by its colours and consistency. And for the non vegan, this purée will taste amazing with a piece of game meat.
Don’t forget the garlic with the mushrooms, one can’t live without the other one 😉
“My tip for perfect gold & crunchy mushrooms comes from my grandmother: With a good amount of fat, put them on a high heat, without a lid and stir not more than 2 or 3 times. And wait”
Je vous embrasse
370 gr. steamed carrots
250 gr. Sliced mushrooms
120 gr. Silk tofu (or 3 tbsp.)
for the non vegan option: 90 gr. of feta cheese
1.5 tbsp. ground hazelnut
1/2 garlic clove
Salt & pepper
1. In a large pan on high heat, add 3 tbsp of olive oil. Once the pan is hot enough, poor the chopped garlic and the shallot. Cook for 2 minutes.
2. Add the mushrooms with a bit of salt. Cook them until the water evaporates completely and they get a bit gold.
3. In a food processor mix the carrots, the silk tofu, the hazelnuts, the cheese and seasoned with salt and a bit of pepper.
4. Poor the purée in a plat and top with the mushrooms. Finish by chiseling the chives on the very top of the plate. Enjoy 🙂