Carrot Purée

Peel and slice the carrots into rounds and place in a bowl. Similarly, peel and thinly slice the shallots and set aside in another bowl.

Once the Cookeo preheating is complete, add the 40 g of butter followed by the sliced shallots.

Add the crumbled bouillon cube and the sliced carrots, then stir for 2 minutes.

Add the 12 cl of water (you can adjust the amount depending on the desired consistency) and start pressure cooking.

Add the 15 cl of cream, salt, and pepper, then simmer for a few minutes, stirring occasionally to reduce.

Blend and it's ready! You can season the purée with some toasted buckwheat seeds!