Name: Carrots with honey and salted cheese
Cook time: 90 min
Total time: 90 min
Yield: 4
Cuisine: International
Ingredients: Milk - 500 g; Cream 9% - 500 ml; Purple yam - 500 g; Salt - 2 g; Carrot - 600 g; Pork medallion - 50 g; Butter - 500 g; Vegetable oil for frying - 80 g; Salt - 2 g; Chees Feta - 150 g; Viola cream cheese - 150 g; Cream 9% - 60 g

Carrots are becoming a mega-popular product among the most famous chefs in the world. Russian chefs are taking an active role in shaping this new culinary trend.

We don’t peel the carrots, just wash them. Put the butter in a wide saucepan and heat it a little, put the carrots in one layer and cook over medium heat for about an hour, the carrots should fry well until they reach their characteristic color.

We make cream from cream cheese, feta cheese and cream. Mix everything in a mixer until smooth. Place in the refrigerator to make the mass denser.

We clean the sweet potato, chop it coarsely and boil it in a mixture of milk and cream, one to one, for about half an hour. Then we put it on a sieve and set the liquid aside. And beat the sweet potato in a blender until smooth. If it turns out very thick, you can add a little milk mixture, although this is usually not necessary.

Before serving, cut the carrots into a size convenient for you and fry a little in vegetable oil, add a little honey and glaze.

Place sweet potato puree on a plate, fried carrots and a spoonful of cheese mousse on top. You can add nuts, pine nuts or hazelnuts.

Carrots with honey and salted cheese

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Carrots with honey and salted cheese

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