Summary

Ingredients

• 3 batate (s) (sweet potatoes)
• 2 carrot (s)
• sea-salt
• coriander
• Cayenne pepper
• Caraway seed
• 1 tablespoon crème fraîche

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Instructions

1. Peel and chop the sweet potatoes and carrots and cook them in salted water until soft.
2. Season with coriander, caraway seeds and cayenne pepper (amount as desired) and puree with a blender. Then stir in the creme fraîche and parsley.
3. I served this puree with pangasius fillets and served it with a light salad. However, it also goes well with meat dishes.