Chilled Carrot & Ginger Purée Recipe
lump crab, coconut milk, lemongrass, herbs
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Ingredients
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Vegetables
Seafood
Liquids
Herbs and Spices
Method
Preparation
Prepare the Carrots
Peel and chop the carrots into small pieces for even cooking.
Mince the Ginger
Finely mince the fresh ginger to release its flavor.
Chop the Lemongrass
Remove the tough outer layer of the lemongrass stalk and finely chop the tender inner part.
Prepare the Crab
Ensure the lump crab meat is picked over for any shells and set aside.
Cooking
Cook the Carrots and Ginger
In a pot, combine the chopped carrots and minced ginger with the vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the carrots are tender.
Add Coconut Milk and Lemongrass
Once the carrots are tender, stir in the coconut milk and chopped lemongrass. Simmer for an additional 5 minutes.
Blending and Serving
Blend the Mixture
Remove the pot from heat and let it cool slightly. Using a blender, puree the mixture until smooth. If it's too thick, add a bit more vegetable broth to reach the desired consistency.
Chill the Purée
Transfer the purée to a bowl and refrigerate for at least 1 hour, until chilled.