Savoury Carrot and Almond Mousse

1 comment

This recipe was born as I needed to use up a great amount of carrots and some leftover almonds. Also, add the need to fill us up of vitamins and minerals… It’s a soup, a cream, a starter, you choose! We had it cold as a starter, the texture is creamy, very similar to that of a mousse, with a very intense flavour, we loved it:-) 🙂

(serves 2)
250 gr of carrots
1 cup of flaked almonds
1/2 onion
1 handful crumbled bread
grated ginger
extra virgin olive oil
salt as needed
water as needed

Slice the onion very finely and stew it gently with a drizzle of extra virgin olive oil. Add the sliced ​​carrots, about three glasses of water and salt. Cook the carrots until they are nice and soft. When done, drain them; remember to keep the cooking liquid, which you’ll use while preparing the mousse. Soak the crumbled bread in water, leaving it there for about two minutes. Squeeze it, put the squeezed bread and almonds in a blender and process. Add the cooked carrots, and keep processing, adding the cooking water a little at a time, whipping the mixture. Pour it in your favorite bowls, sprinkle generously with ginger, add chives to taste and… enjoy! It’s very creamy, also because almonds contain their natural oil, which makes the whole thing very special! Oh I forgot, you can add a bit of lemon juice, if you like sour tastes. Enjoy your meal chefs 🙂

Chef: Rossella from VeganBlog

  1. heidi 7 June 2011 at 13:55

    Excellent! I love dips and creamy sauces 🙂

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