1. Place the vegetables and a few coriander leaves in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cover and cook until tender, about 20 minutes (or less depending on the size of the vegetable pieces). 2. Drain and transfer to a food mill. Puree the vegetables. 3. Heat the coconut milk and add to the mashed carrots with 2 tablespoons olive oil. 4. Serve warm with a dash of fleur de sel, freshly chopped coriander and cracked red peppercorn. ---------------------------------------------------------------------------
Nutrition
Ingredients
