Food Tweaks

Carrot and Chestnut Cream with Greek Yogurt (4 servings)

Step by step

  • Cut the leek into big slices and simmer in a casserole dish with olive oil, the color changing.
  • Clean and slice the carrots and add them into the casserole with the raw chestnuts, which must be peeled.
  • Cover in two fingers of water and keep boiling until carrots and chestnuts are soft.
  • Blend everything and season it. If is too thick, add some more water until you get the desired texture.
  • Serve with a tablespoon of Greek yogurt and a roasted chestnut as a topping.

Ingredients

  • 1 leek - white part only
  • 750 g carrots
  • 8-10 tablespoons raw chestnuts and 4 roasted chestnuts to decorate
  • 2 tablespoons olive oil
  • Salt, cumin and pepper
  • Greek yogurt with no added sugar

Tips

  • Carrots are loaded with beta-carotene, a substance that our body turns into Vitamin A. This vitamin has many functions, including improving our night vision. Without Vitamin A, we wouldn’t be able to see the stars in a dark night.
  • Do you know which other vegetables have beta-carotene? Every red or orange vegetable: red pepper, tomato, pumpkin, sweet potato… But some green vegetables contain it too, including broccoli and spinach.
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