Roasting vegetables to mash them may seem like unnecessary work, but it is not. Cooking these foods in this way makes their sugars caramelise, a process that intensifies both their flavour and aroma. To achieve a complete light dinner, it can be served with a cooked egg to taste (from water or mollet to low temperature) with a toast, which we will easily achieve by putting a slice of bread in the oven for the last five minutes. If you add another head of garlic you will not regret it: you can use it in sauces for pasta dishes or simply spread it on bread with butter.
- 3 medium sized beets (about 400 g)
- 3 carrots (about 250 g)
- 1 head of garlic (we will use 4-6 cloves)
- 1 l of vegetable or chicken broth
- 100 g milk (evaporated milk, yoghurt or avocado (optional))
- Olive oil
- Salt to taste
- Pepper to taste
- ¼ of fennel seeds
- Chives for decoration (optional)
- Put the clean beets cut in four on a baking tray, together with the carrots. Put a dash of oil, cover with aluminium foil and bake in the oven, heated to 180º.
- After 20 minutes, add the head of garlic inside a closed aluminium foil, making a small packet. Leave everything for 30 minutes more. When it is ready and does not burn, remove the meat from 4 or 6 cloves of roasted garlic, pressing them from the tip to the base.
- Put the stir paddle accessory in the Chefbot’s glass. Add the roasted vegetables, the garlic meat, the broth and the fennel seeds. Set for 15 minutes at 110°, speed 2 and close the glass.
- Open the glass and, taking care not to burn yourself, remove the stir paddle accessory and insert the blade accessory. Program 1 minute at speed 9 and close the glass.
- Open the Chefbot’s glass and, taking care not to burn yourself, taste the cream and add salt and pepper. If desired, add 100 g of milk, evaporated milk, yoghurt or avocado to make it creamy. Program 1 minute at speed 9 and close the glass.
- Open the glass of the Chefbot and serve the cream, with more pepper and, if desired, chopped chives on top.