- 500gr carrots
- 250gr potatoes
- 6 shallots
- 4 tablespoons Cinnamon oil
- 20 gr butter
- 4 bay leaves
- 3 sprigs of thyme
- 1 teaspoon brown sugar
- Salt, pepper and chives to taste
Wash, peel and cube the carrots, potatoes and four shallots. Put the chopped vegetables into a saucepan with a liter of water.
Prepare and add a herb bag with thyme and bay leaves, simmer for 30 minutes. When the vegetables are ready remove the herb bag and blend to get a velvety texture. Season with salt, pepper and drizzle in 4 tablespoons Cinnamon oil.
In a separate pan add the other two shallots, finely chopped with 20 g butter, when the onions are translucent but not burnt, add the sugar and caramelise.
Serve the cream of vegetables, garnished with caramelised shallots and chopped chives.
Recipe of Massimo Cairati