Appetizers
Carrot and ginger cream with greek feta
Ingredients
- 700 gr of carrots
- 1 potato
- 1,5 cm of ginger root
- Half-leek
- 1,5 lt of water
- 100 gr of Greek feta
- Sweet paprika
Times
- Time: average
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
Difficulty
- Easy
Proceeding
Peel the potatoes and carrots and cut into cubes. Wash the leek, slice into slices of about half a centimeter and fry lightly in a pan with a drizzle of oil. Heat for 45 minutes over medium heat and season with salt and pepper.
When cooked, blend with a blender until you get a cream and serve with a little feta crumbled over and a sprinkling of paprika.
When cooked, blend with a blender until you get a cream and serve with a little feta crumbled over and a sprinkling of paprika.
Tips
Shock freezing
You can also decide to freeze it with the shock freezing function of Freddy for about 120 minutes, and then store it in the freezer for months. In this case you should divide it into single portions using convenient silicone muffin moulds so you will always have ready doses to thaw without wasted food.
Blast chilling
You can prepare a large quantity, chop it down quickly with the function of blast chilling of Freddy for 60 minutes and keep it in the refrigerator for a whole week as just done.
You can also decide to freeze it with the shock freezing function of Freddy for about 120 minutes, and then store it in the freezer for months. In this case you should divide it into single portions using convenient silicone muffin moulds so you will always have ready doses to thaw without wasted food.
Blast chilling
You can prepare a large quantity, chop it down quickly with the function of blast chilling of Freddy for 60 minutes and keep it in the refrigerator for a whole week as just done.