Purée De Carottes - Mashed Carrots With Coconut Milk

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

Directions

1. 1

   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).

2. 2

   Drain and transfer to a food mill. Puree the vegetables.

3. 3

   Heat the coconut milk and add to the mashed carrots with 2 tablespoons olive oil.

4. 4

   Serve warm with a dash of fleur de sel, freshly chopped coriander and cracked red peppercorn.