Creamy Carrot and Mushroom using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.9)
Preparation time
44 min
Total time
47 min
Servings
4
Calories / Serving
162 Cals
Difficulty
Easy
Carrot cream is the culinary equivalent of a warm hug on a chilly day, where vibrant orange carrots meet the delicate embrace of clotted cream. Originating from the rustic kitchens of Europe, this dish brings together the humble shallot, garlic, and a hint of cumin, transforming simple ingredients into a velvety soup that dances on your palate. Did you know that carrots were originally purple or white before the Dutch cultivated the orange variety we know and love today? So, as you savor each spoonful, remember you’re tasting a piece of history that’s been pureed into perfection!
Ingredients
- 300 g Carrot
- 100 g Onion
- 15 g Olive oil
- 400 g Vegetable broth
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 100 g Whole liquid fresh cream
Steps
Carrot Cream Base
- Peel, cut in pieces, and add 300 g of carrot, 100 g of onion in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 15 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 400 g of vegetable broth, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 30sec / 0°C / Speed 10.
- Add 100 g of whole liquid fresh cream in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Setaside the preparation content at a bowl.
Mushroom Topping
- Clean and slice the button mushrooms.
- Pan fry with the pan with an oil base.
- Season with salt and pepper.
Serving
- Pour the content of the bowl in the bowl.
- Arrange the sauteed button mushrooms in the center of each bowl.
- Drizzle a few drops of Balsamic Vinegar over the cream.
- Serve Hot.
