Creme de Cenoura Recipe

• 4 Carrots
• 2 Potatoes
• 1 medium Onion
• 1 Garlic Clove
• 3 tbsp Olive Oil
• Salt (to taste)
• Water (as required)

• Peel the vegetables and rinse well.
• Cut them into small pieces.
• Boil them along with salt, olive oil, garlic, and sufficient water on medium-low heat. Cover and cook until very tender.
• Smash the vegetables to form a smooth puree.
• Serve hot with fried bread.