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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Drain and transfer to a food mill. Puree the vegetables. | 3. Heat the coconut milk and add to the mashed carrots with 2 tablespoons olive oil. | 4. Serve warm with a dash of fleur de sel, freshly chopped coriander and cracked red peppercorn. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		peeled diced	52.48	12.2624	1.1904	0.3072
carrot	2	ounces	peeled diced	52.48	12.2624	1.1904	0.3072
yukon gold potato	2		peeled diced	-	-	-	-
coriander	1	bunch		-	-	-	-
coconut milk	1/3	cup	unsweetened	184.0	4.4319999999999995	1.8319999999999999	19.072
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sea salt				-	-	-	-
red peppercorn			crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.