Ingredients (4 people):

  • 650 g organic carrots
  • 200 g organic potatoes
  • 5 tablespoons organic extra virgin olive oil Le Spiritose di Bologna
  • 50 g Tuscan bread
  • Salamoie Le Spiritose di Bologna Orange, Lemon and Ginger
  • Wild fennel for garnishing

Preparation for the Carrot Pouree:

Stir fry carrots, cut reguarly and finely with organic extra virgin olive oil Le Spiritose di Bologna. After 5 minutes pour in the water to cover the carrots, bring to boil and add the peeled and diced potatoes. When cooked, remove half of the quantity of water and leave aside. Blend the cooked vegetables to obtain a smooth paste. Season with a couple of pinches of salamoie Le Spiritose di Bologna Orange, Lemon and Ginger. Add the water that you kept aside, until you reach the desired consistency.

Preparation for the croutons: 

Slice bread into cubes, preheat the non-stick pan with 2 tablespoons of organic extra virgin olive oil. Stirfry the croutons on a medium flame. In the end season with a pinch of salamoie Le Spiritose di Bologna Orange, Lemon and Ginger.

Garnish with some crouton and wild fennel.