Carrots are one of the first vegetables I started eating as a kid. When my first teeth started to show, my mom would always give me a peeled and fresh carrot to calm my gums.This is such a wonderful vegetable, contains A vitamin and it's good for the skin and the sight. You can have this puree hot or cold... guess how we had it ;-) Yes... cold, of course.
Ingredients for 4 servings: 1 kilo of carrots, 2 green onions, 2 leeks, a spring of celery, 50 grs of butter and 50 grs of olive oil, 4 slices of Iberian Acorn ham, 1 can of evaporated milk Ideal (200 grs), a dry ham bone, some salt.
- Peel the carrots, cut in slices and reserve.
- Prepare a stock with 1 onion, the leeks, the ham bone and 3/4 of a liter of water. Place all ingredients in cold water and boil for 1 1/2 hours at the lowest heat.
- Meanwhile, pour the oil in a sauce pan and the butter. With low heat, add the carrots and the other chopped onion. Stir for 5 minutes.
- Add the stock which has been previously strained, also add the evaporated milk and let it all simmer for 30 minutes.
- Taste and add salt to fit your palate.
- Use a food processor to get an homogeneous texture. Reserve and when cold, place in the fridge.
- Cut the Iberian Acorn Ham in small pieces. Place a sauce pan in the heat and when hot, add the ham. When crusty, take away from the sauce pan and pour over the cold carrot's puree.
The sweetness of the carrots and the Iberian Acorn ham make this simple dish a winner during hot summer days :D
I feel so lazy these days... still doubting if I will keep on posting during August or not. I'll be away from home and won't have a fast Internet connection, so I will probably post less than usual... I'll see. Anyway, what I'll do for sure is cook and will keep the recipes and pictures for September and there will also be some restaurants recommendations :D. Oh and before the end of this month... there's a BIG surprise in Spanish Recipes... stay tunned :DI'm submitting this recipe to Linda from Got Milk? She has an event going on about Breastfeeding and since I'm a big supporter of this method and breastfeeded my child for 9 months, would love to take this opportunity to encourage all women with babies to try this antique, wonderful, primary, touching, vital and sweet way to feed your babies :D.
There's still time until beginning of August and the dish should contain milk in it. Please head over her blog for sweet milk recipes.
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