Mexican Cream of Carrot (Crema de Zanahoria)
As everyone knows, carrots are a very versatile vegetable and they are used in many Mexican recipes. Here is an easy traditional recipe for a rich cream of carrots made with milk and cream.
Mexican recipe for Cream of Carrot
* 1 lb. carrots (6-8 medium carrots)
* 1/4 cup half-half cream
* 4 cups whole milk
* 2 tablespoons chicken stock powder
* 1 teaspoon pepper
* 1 slice of cheddar cheese
* 4 tablespoons cream cheese
* 1 onion, chopped
* 1 clove of garlic
* 1/2 stick butter
For serving:
* 1/4 lb. Queso Manchego, or Monterey Jack
* Fresh Cilantro Leaves
* Mexican Tostadas
Preparation:
1) We begin by peeling the carrots, then we set the carrots to cook in a regular pot with water (cook them in a pressure cooker for more speed) until they are tender; takes about 20 minutes in the regular pot and 5 minutes in the pressure cooker.
2) In a big enough skillet, fry with a bit of butter the chopped onion with the garlic, pressed-in. Cube the manchego cheese.
3) Using your blender, blend the carrots with all the other remaining ingredients, to liquefy. Pour this cream of carrots you just liquefied in the skillet with the onions.
4) Adjust seasoning with salt and pepper. Heat up the cream of carrot over low heat setting, and bring slowly to a boil, stirring occasionally. When it starts to boil, pull away from the heat and serve with manchego cheese cubes and some tostadas; sprinkle some chopped cilantro leaves over each served bowl.
