1 kg of small carrots (about 10 units)
1.2 kg of medium-sized potatoes (about 10 units)
3 medium onions, cut into pieces (300 g)
5 cloves of garlic, peeled and chopped
1/2 cup of olive oil (120 ml)
3 tablespoons of salt
1/2 cup of grated Parmesan cheese (90 g)
1/3 cup of water (80 ml)
2 tablespoons of lemon juice
1/2 cup of milk (120 ml)
1/4 cup of unsalted butter (50 g)
1 kg of small carrots (about 10 units)
1.2 kg of medium-sized potatoes (about 10 units)
3 medium onions, cut into pieces (300 g)
5 cloves of garlic, peeled and chopped
1/2 cup of olive oil (120 ml)
3 tablespoons of salt
1/2 cup of grated Parmesan cheese (90 g)
1/3 cup of water (80 ml)
2 tablespoons of lemon juice
1/2 cup of milk (120 ml)
1/4 cup of unsalted butter (50 g)
In a large pot, cook the carrots in medium heat with enough water to cover them until they are very tender (about 30 minutes after boiling)
Drain them, peel and press through a potato ricer
Transfer to a bowl, cover and reserve
Do the same with the potatoes, cooking them for about 20 minutes after boiling, approximately
Drain them, peel and press through a potato ricer while still hot
Transfer to another bowl, cover and reserve
In a medium pot, sauté the onions and garlic in olive oil over medium heat, stirring occasionally, until they are softened (about 15 minutes)
Remove from heat, add 2 tablespoons of salt and process or blend until smooth
Mix with the mashed potatoes, cover again and reserve
In a small pot, bring the Parmesan cheese to medium heat, stirring occasionally, until it forms a caramel
Lower the heat, add the water and lemon juice slowly, allowing the caramel to dissolve
Add the mashed carrots, remaining salt and mix well
Join the milk and butter and blend until smooth
Wait for it to boil, then remove from heat
Transfer both purées to the same decorative plate, side by side, and serve hot
399 calories per serving
