Purée De Carottes - Mashed Carrots With Coconut Milk - cooking recipe

Ingredients

1 lb carrot, peeled and diced
2 ounces carrots, peeled and diced
2 yukon gold potatoes, peeled and diced
1 bunch fresh coriander
1/3 cup unsweetened coconut milk
2 tablespoons olive oil
sea salt, Fleur de sel
crushed red peppercorns

Preparation

Place the vegetables and a few coriander leaves in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cover and cook until tender, about 20 minutes (or less depending on the size of the vegetable pieces).
Drain and transfer to a food mill. Puree the vegetables.
Heat the coconut milk and add to the mashed carrots with 2 tablespoons olive oil.
Serve warm with a dash of fleur de sel, freshly chopped coriander and cracked red peppercorn.