Recipe for: Cold young carrot cream with dill and spring onion - photo 1
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Recipe for: Cold young carrot cream with dill and spring onion

Christmas Appetizers Appetizers 90 min Easy 0 views ~16.07 PLN - (0)
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Description

A delicate, refreshing cream made from young carrots served cold, inspired by summer herbs and the Polish tradition of simple flavors. The dish combines the sweetness of fresh young carrots with the lightness of buttermilk and a lemony freshness, complemented by a sharper note of spring onion and the aroma of dill. It works wonderfully as a light appetizer during a summer party, picnic, or as an unusual, fresh option for the Christmas Eve table served in small portions. The dish has a pleasant, creamy texture and a striking contrast of colors - bright orange with green accents.

Ingredients Used

Ingredients (12)

Servings:
4
  • Carrot 10 pcs (~800 g)
  • Potatoes 1 pcs (~150 g)
  • Green onion 1 bunch (~30 g)
  • Rapeseed oil 30 g
  • Vegetable broth 600 ml
  • Buttermilk 200 g
  • Lemon 0.9 pcs (~70 g)
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • 18% cream 60 ml
  • Olive oil 10 ml
💰 Estimated dish cost: ~16.07 PLN (4.02 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the vegetables

1

Wash the carrots under running water and scrub them with a brush — young carrots often have thin skin, you don't need to peel them, just trim the ends. Cut off the ends of the potato, peel it, and dice it into cubes about 1 cm on each side so that it cooks quickly. Separate the white parts of the spring onion from the green; slice the white part thinly, and chop the green finely and set aside for decoration. Chop the dill very finely with a knife.

Ingredients: Carrot, Green onion, Dill
Use a sharp kitchen knife and a cutting board; if you don't have a vegetable brush, use a rough sponge. When cutting the potatoes, make sure to cut them into even pieces so they cook evenly.

Frying

2

Place a medium-sized pot (diameter 20-24 cm) over medium heat. Pour in the rapeseed oil and heat for about 30 seconds, until it starts to shimmer slightly on the surface. Add the white part of the scallion and sauté for 2-3 minutes, stirring, until it becomes translucent and fragrant. Add the chopped carrot and potato, stir for 4-5 minutes, until the vegetables are coated in oil and slightly softened (they should be dull, not browned).

Ingredients: Rapeseed oil, Green onion, Carrot
The best is a wide, heavy skillet or a low pot; use a wooden spoon. Do not sauté until deeply browned — the goal is to enhance the sweetness of the carrot, not to burn it.

Cooking

3

Pour the vegetables with vegetable broth just enough to barely cover them (use about 600 ml). Increase the heat, bring to a boil, then reduce the heat to low and cook for 15-20 minutes uncovered, until the carrot and potato are very soft when pierced with a fork (the fork should go in without resistance). During cooking, season with salt (about 3 g) and pepper (about 1 g), but do so sparingly — we will season again after blending.

Ingredients: Vegetable broth, Salt, Black pepper, Carrot
Use a partially covered lid to control evaporation. Check the softness of the vegetables with a fork starting from the 12th minute to avoid overcooking the potatoes.

Cooling and Blending

4

After cooking, remove the pot from the heat and let it sit for 8-10 minutes to cool slightly (too hot liquid can cause splattering while blending). Transfer the contents in batches to a blender or use an immersion blender directly in the pot. Blend on high speed for 1-2 minutes until you achieve a completely smooth, silky consistency. If using a blender, do not fill it to the top and slightly open the lid to allow steam to escape.

Ingredients: Carrot, Vegetable broth
Use a high-power blender or an immersion blender with a tall container. If the cream seems too thick, add 50-100 ml of broth or water. Be careful when blending hot liquids – blend in short pulses.
5

To the still warm, but not hot puree, pour in the buttermilk (200 ml) and the juice of half a lemon (first ~35 g). Mix with a spoon or briefly blend again to combine the ingredients. Taste and add the remaining lemon juice, salt, or pepper if needed. Chill the soup in the refrigerator covered with plastic wrap for at least 2 hours (you can leave it for 3-4 hours, the flavor will round out).

Ingredients: Buttermilk, Lemon, Salt, Black pepper
Use a strainer to filter if you want a perfectly smooth texture. Cooling must be done in a flat container for the soup to reach refrigerator temperature faster.

Finishing and serving

6

Before serving, stir the cream again, pour it into cool bowls. On top, place chopped dill and thin slices of the green part of the spring onion. Optionally, add a dollop of 18% cream and gently drizzle with olive oil (about a teaspoon per serving). Serve immediately, cold — a temperature of about 8–12°C enhances the freshness of the flavors.

Ingredients: Dill, Green onion, 18% cream, Olive oil
For serving, use flat, wide plates – they beautifully showcase the color. If serving for Christmas Eve, serve in small portions of 150–170 ml as an appetizer.

Additional tips

7

If you want a silkier consistency, strain the blended cream through a fine sieve into another container. To enhance the flavor, you can sauté the white part of the spring onion in butter instead of oil beforehand, but keep in mind that cream as a serving option increases the calorie count.

Ingredients: Green onion, 18% cream
Straining removes the fibers from the carrot and makes the cream more elegant — perfect for serving at a party. If you don't have a sieve, blend longer and strain through a kitchen cloth.

Fun Fact

💡

Carrots have been cultivated in Europe since the Middle Ages, but the popularity of sweet, orange varieties only increased in the 17th century. Cream soups made from vegetables are traditionally served in Poland both hot and as a light, refreshing cold appetizer.

Best for

letnie przyjęcie wigilia - nowoczesna przystawka piknik lekki obiad

Tips

🍽️ Serving

Serve the cream in cool plates, decorated with fresh dill and spring onions. For a contrast in texture, add crispy rye bread croutons or a few toasted pumpkin seeds on top. If serving for a festive occasion, present it in small ramekins of 120–150 ml.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Before serving, mix well; freezing is not recommended due to the buttermilk — after thawing, the texture may separate. If the cream is too thick after storage, thin it out with a bit of chilled broth or buttermilk.

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