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Le ricette di Pierre



Dosi per 4:
1 kg carotine
80 g burro
1 bicchiere panna
1 pizzico zucchero
1 limone
1 ciuffo prezzemolo

Sciogliere 50 g di burro, unire le carote a pezzetti, una presa di sale, un pizzico di zucchero e coprire a filo con acqua. Portare a ebollizione e cuocere per 20' a fuoco dolce e a recipiente coperto. A fine cottura scolare le carote e passarle al setaccio. Unire la panna, il rimanente burro e il prezzemolo tritato. Riscaldare il puré e irrorarlo con il succo di limone. Servire.

Provenienza: RAI Televideo 09/05/1995

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