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A seasonal recipe: carrot purée

One of the basics, when you want to minimize your carbon footprint, is to eat locally-grown and seasonal vegetables.

You're then sure that the product you buy has not travel that many kilometers nor was grown in a greenhouse (high electricity consumption); I am not perfect, I can't always buy Norwegian but I only but veg from Europe. 

I don't know what is worse between both options, but choosing seasonal veg grown in Norway (or wherever you come from) is a guarantee to make the best choice.

Here is the scandinavian calendar for vegetables (you can find your country's easily on google).

This recipe's main ingredient is organic carrots grown in Norway.

For 2 people:

- 6-8 carrots
- 2-4 potatoes
- 3 tablespoons crème fraîche
- salt
- cumin


1 - Peel the carrots and potatoes and cut them into small pieces. The smallest they are, the quicker they get cooked. 

2 - Cook the vegetables (about 15-20 mn)


3 - Remove the water and pour the veg in a blender (or use a hand blender directly in the pot).



4 - Add the other ingredients and serve while it's still warm.

 

Bon appétit !

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Comments

  1. Litt lettereMarch 1, 2012 at 9:21 PM

    Looks very good. I also put red lentiles in when I make carrot purree :-) A big hit!

    ReplyDelete

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