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Cream of carrots with orange


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For 8 people
800 g of carrots
2 white onions, chopped
juice of 2 oranges
1 chopped dried ginger root
2 tablespoons of extra virgin olive oil
2 tablespoons cointreau (optional)
1 teaspoon salt


Peel the carrots and cut into rounds.
Heat oil in a pan and heat the onions with ginger; after 2 minutes add carrots, cointreau, orange juice, salt; cover the Pan and cook for 30 minutes.
Transfer everything to your mixer, until a thick cream; serve warm, garnished with a slice of orange.

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Thanks to Vera Ferraiuolo - veruccia.blogspot.com

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Come la usi? Come dolce non credo per le cipolle, e con il liquore non mi sembra adatta nemmeno come contorno agrodolce...

- Marina -

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