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🍽️ Carote cremose con salsa panna-aneto e piccole patate schiacciate

362 kcal · 30 min · 4 porzioni

Ingredienti

• Cipolle gialle 1 pz.
• Carote 600 g
• Patate piccole, prevalentemente da lessa 800 g
• Sale q.b.
• Foglie di alloro, essiccate 2 pz.
• Burro 3 cucchiai
• Brodo vegetale 100 ml
• panna da montare 200 g
• Zucchero q.b.
• Aneto, fresco 20 g

Preparazione

1. 1. Halve the onions and remove the outer skins.
2. 2. Cut the onions into thin strips.
3. 3. Peel the carrots.
4. 4. Slice the carrots into rounds about 0.5 cm thick.
5. 5. Wash the potatoes thoroughly.
6. 6. Fill a pot with 1.5 liters of water and add salt.
7. 7. Add bay leaves and the potatoes to the salted water.
8. 8. Cover the pot.
9. 9. Cook the potatoes for about 20 minutes until tender.
10. 10. Melt 1 tbsp of butter in a separate pot.
11. 11. Sauté the onion strips until translucent.
12. 12. Add the carrot slices.
13. 13. Continue to sauté the carrots for about 5 minutes.
14. 14. Deglaze the pan with vegetable broth and cream.
15. 15. Cook the mixture covered for about 10 minutes until the carrots are tender.
16. 16. Remove the lid.
17. 17. Continue to cook the sauce for about 5 minutes until it thickens.
18. 18. Season the sauce with salt and a pinch of sugar.
19. 19. Pluck the dill tips from the stems.
20. 20. Chop the dill coarsely.
21. 21. Drain the potatoes.
22. 22. Flatten the potatoes with a fork.
23. 23. Stir the dill into the carrots.
24. 24. Place the potatoes on the plates.
25. 25. Distribute the remaining butter on the potatoes.
26. 26. Serve the potatoes with the creamy carrots.

Valori per porzione

• kcal: 362
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 42 g