Purée de Carottes aux Champignons
INGREDIENTS I SERVES 2:
1 tbsp coconut oil
PREP: 10M I COOKING: 30M
Peel and chop the carrots. Cook over medium heat in mineral water until soft.
Puree with a hand blender until a pulp is formed, stir in the coconut oil until it dissolves and season with pepper.
Clean the mushrooms and slice them. Fry in a small coated pan without fat at medium heat.
Arrange on a plate, place the carrot puree on the mushrooms and drizzle with oregano and soy sauce as desired.
Light, tasty and healthy. Mushrooms are not only delicious, but also a very healthy food. For example, they contain vitamins D, B2, biotin and niacin as well as the minerals potassium, iron, copper, selenium and phosphorus. Their calorie content of 15 per 100 grams is of little importance. The mushroom has very few calories and is therefore ideal for people who would like to lose weight.
You can keep the cooled food in the fridge until the following day. Remove from the refrigerator 30 minutes before use. You can heat it up in the microwave. If it has a firmer consistency you can also make small dumplings and fry them in some olive oil. It goes well with a salad as a warm side dish.