Carrot, potato and cardamom purée.

Carrot, potato and cardamom purée.

Christmas is coming, cold weather is here, Lorenzo has flu.

In Italian it rymhes.

Of course flu comes on saturday.

After tons of cuddles, cover me/ take the blanket off, many glasses of water he calmed down and I have some time to write this post about a classic side dish remade with a twist.

At first I planned this purée with some Parmesan, the same cheese I use when I make the classic potato purée but I had some Fatulì (very special smoked goat cheese from Valcamonica, North of Italy) home as I buy it every year at the traditional Santarcangelo’s fair and I used it.

I liked how it taste but this smoked cheese is not essential for this recipe.

Carrot, potato and cardamom purée.
Serves 3
An easy, creamy, wintery side dish.
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  1. 11 oz carrots
  2. 7 oz potatoes
  3. 4 cardamom pods, whole
  4. 3 oz grated Parmesan or other cheese of your choice
  5. milk as needed
  6. salt to taste
  1. Boil carrots and potatoes in a large pan with salted water and cardamom pods.
  2. Drain them, take the pods off (you can open one and leave the seeds into the purée to give more cardamom flavour) and mash the vegetables with a potato masher.
  3. In a pan, on medium fire, mix the mashed vegetables with cheese and milk enough to have a creamy purée.
  4. Adjust salt, serve hot.
La Mora Romagnola https://www.lamoraromagnola.it/
Carrot, potato and cardamom purée.

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