Creamy mashed carrot with juniper

Many times we focus on the main dishes and do not realize the importance of the accompaniments. It is a good way to include that extra vegetable in our diet (especially that of children) and thus make our dishes more enjoyable, for example, meat and fish. Today we are going to prepare a delicious side dish: creamy carrot puree with juniper. It is a thick puree, eaten with a fork, but very creamy thanks to the butter that has melted.

How many of us know the Juniper berries more for its function in flavoring gins than for the "spice" itself and its culinary applications? Juniper berries are the fruit of the plant with the same name, juniper. When they are on the plant they are green in color, and then they mature and darken their color until they dry and acquire the characteristic dark purple color, being ready for culinary use.

In our case, we are going to take advantage of the juniper berries to flavor a creamy carrot puree, to which it will give that characteristic bitter touch, but at the same time citric and sweet. It is not convenient to abuse much, so we will use them during the cooking of the carrot and we will only put 3 or 4 berries. If you are more daring, you can crush a berry with the mortar and sprinkle it on top of the puree.

Creamy carrot and juniper puree

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Creamy accompaniment puree made from carrots and potatoes and flavored with juniper berries. It is the ideal accompaniment to meat and fish dishes.

• Irene Arcas

• Kitchen: Modern
• Recipe type: mash
• Calories: 175
• Rations: 4

• Cooking time: 30M
• Total time: 30M

Ingredients

• 4 medium-large carrots
• 1 small potato
• 500 g of water
• 4 juniper berries
• salt to taste
• pepper to taste
• 40 butter g

Preparation

1. Put in the glass the water, the juniper berries, the carrot peeled and cut into 3 cm pieces and the potato in the same way as the carrot. We add salt to the water.

2. We program 28 minutes, temperature 100º, spoon speed.

3. We discard the juniper and remove the cooking broth (do not throw it away, see notes below).

4. We put the butter in pieces in the glass together with the carrot and the cooked potato and we crush 1 minute, speed 3 1/2.

5. We check the salt and pepper point.

6. We serve hot.

Notes

Do not throw away the cooking broth since all the nutrients and vitamins of the vegetables will have remained there. We can take advantage of it to prepare a vegetable cream or a soup.