For the carrot porridge, wash, clean and slice the carrots. Cook in water, puree and refine with the oil.
Preparation Tip:
The oil in carrot porridge is important because the vitamin A in carrots is fat soluble.
Related Recipes:
Carrot and Jerusalem Artichoke TerrineFor the carrot-topinambur terrine, peel the Jerusalem artichoke, potatoes, carrots and celery and cut into...
Quinoa Breakfast PorridgeFor the quinoa breakfast porridge, place the quinoa in a sieve the night before and wash thoroughly under...
Colorful Vegetable Pot Terrine on VogerlsaladFor the vegetable pot terrine, wash, clean and chop the vegetables. Finely chop the ham. Clean the chives and...
Zucchini Carrot VegetablesFor the zucchini-carrot vegetable, stew the carrots with the butter for 10 minutes in a closed pot, then add...
Fish Ragout with Green Asparagus and CarrotsA more wonderful asparagus recipe: Thaw frozen fish fillets for several hours. Cut all fillets into pieces of...
Veal Liver Doughnut StyleSkin the liver, soak it in water and remove the veins. Then cut the liver into 8 slices. Divide broccoli into...
Plum JamFor the family: whole food fruit puree. This puree does not need sugar or preservatives because it is cooked...
Colorful Cheesecake Salad CakeTo begin, chop the nuts, put them in a pan and toast them briefly without fat. Add butter and honey to the...
Jerusalem Artichoke Sprouts with BrackenClean the Jerusalem artichoke sprouts and rinse well. Cut the ends crosswise. Marinate with juice of one...
Chili with BulgurFor the chili with bulgur, wash the bulgur with cold water until the water drains clear. Put it in a pot and...