Pasto
Cena
Difficoltà
Facile
Tempo Totale
-
Ingredienti
- 1 porro - solo parte bianca750 g carrots
- 750 g di carote
- 8-10 cucchiai di castagne crude e 4 castagne arrostite decorative
- 2 cucchiai di olio d'oliva
- Sale, cumino e pepe
- Yogurt greco senza zuccheri aggiunti
Passo dopo passo
1. Tagliare il porro a fette grandi e cuocere a fuoco lento in una casseruola con olio d'oliva, fino a che il colore non cambia.
2. Pulire e affettare le carote e aggiungerle nella casseruola con le castagne crude, che devono essere sbucciate.
3. Cover in two fingers of water and keep boiling until carrots and chestnuts are soft.
4. Blend everything and season it. If is too thick, add some more water until you get the desired texture.
5. Serve with a tablespoon of Greek yogurt and a roasted chestnut as a topping.
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.
