Carrot Purée Scented with Thyme and Grana Padano
Ingredients400 g carrots
100 g Grana Padano
200 ml milk
50 g butter
salt & pepper
PreparationCook the carrots in plenty of salted boiling water for 10-15 minutes, until soft.
Drain and transfer to a mixer, add the grated Grana Padano cheese, butter, thyme, salt and pepper.
Blend everything until the purée is smooth and even.
Serve the purée garnished with thyme leaves and shaved petals of Grana Padano.