Fennel, carrot and coconut cold cream is a nutritious alternative for lovers of vegetarian cuisine. This is a dish that you can perfectly incorporate into your daily diet to lower the high body temperatures caused by the summer weather.
Traditional creams use white bases based on animal milk or milk cream and are combined with flours to provide textures with a creamy or thick consistency. In addition, vegetables are always used as a central food.
But did you know that you can also use plant milk?
Our recipe today replaces traditional milk with vegetable coconut milk. Additionally, we will replace the flour with grated coconut.
It will take no more than 40 minutes to prepare in total for 4 people.
Don't forget to write down all the secrets that we leave you, since the spices will take center stage in the cold cream of fennel, carrot and coconut.
COMPLETE RECIPE FOR FENNEL, CARROT AND COCONUT COLD CREAM
Ingredients (4 servings)
- 1/3 teaspoon fennel seeds
- 500 g carrots
- 2 spring onions
- 100 ml coconut milk
- 2 teaspoons grated coconut
- black pepper
- extra virgin oil
- water
- salt
Preparation (40 minutes + 2 hours refrigeration approx.):
1. Wash, peel and chop the carrots and onions. Reserve
2. In a pot, toast the fennel seeds lightly.
3. Pour a splash of olive oil into the pot and add the carrots and onions. Cook until the onion begins to become transparent.
4. Cover with lightly salted water. Boil until the vegetables are tender.
5. Strain the vegetables and fennel, reserving the cooking water.
6. Add the coconut milk and a ladle of cooking water to the vegetables.
7. Grind and add the grated coconut, the ground black pepper and the amount of cooking water we want until we achieve the desired texture.
8. Let it cool to room temperature and then store in the refrigerator for a minimum of 2 hours.
9. Serve the cream very cold with a splash of olive oil, black sesame and croutons.
Enjoy!
