My recipe: Carrot puree with ham
The carrot is a vegetable that when cooked has a very sweet taste that makes many people not pleasant.
To reduce the sweetness of the carrot in this recipe we will use other vegetables, along with some green asparagus and sautéed ham taquitos, which will give the puree a different flavor, and a crunchy texture to balance the smoothness of the puree.
Carrot stem cells are rich in beta-carotene, also called provitamin A, which in the body is transformed into retinol or Vitamin A. These compounds repair cells damaged by environmental effects, and thus strengthen and revitalize the nails and hair.
Ingredients to make carrot puree with ham and wild asparagus (4 people)
500 gr. of carrots
2 turnips
1 branch of celery
200 gr. of cabbage
1 leek
2 potatoes
ham taquitos
natural green asparagus
olive oil
salt and pepper
oregano
How to make the carrot puree with ham.
1.- Cook all the vegetables in a vegetable broth or if you do not have water. Add the salt to taste. (We can cook the vegetables with two chicken carcasses and two bones of beef, we will leave a broth with which to make a very rich and nutritious soup).
2.- Pour the cooked vegetables in a saucepan, together with a little oregano and crush them with the blender until there is a very smooth cream.
Try and adjust salt if necessary (remember that then we will put ham and it already provides salt).
For the type of vegetables that are used, it will be enough to crush it with the blender so that it is a very soft puree; however, try it and if you like it even more creamy, go for a Chinese.
3 - Sauté in a pan, for 2-3 minutes, the cubes of ham with the asparagus cut into small cubes.
Place the mashed potatoes and top with the ham, the asparagus and a drizzle of olive oil.