Carrots and Fennel Cream

  • Difficoltà: 1

Instructions

  1. Clean the carrots and the fennel and boil them in 1 liter of salted water
  2. Cut the cooked carrots and fennel and blend them at low speed with a little of their cooking stock
  3. Pour the smoothie into the pot and mix
  4. Add the cumin and allow to thicken on the fire.
  5. Season with salt
  6. Season with extra virgin olive oil and Parmigiano Reggiano
  7. Serve with toasted bread croutons and rubbed with lemon

Ingredients

4 Carrots

2 Fennel

1 spoon of cumin seeds

4 tablespoons of grated Parmesan

Whole wheat bread

½ lemon

2 tablespoons of extra virgin olive oil

salt

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