Carrot Bowl with Sweet Potato & Cream


Carrots are good. Butter makes everything better. Cream makes it better still. So I confess, I just wanted something really tasty and good. Don’t expect this to be healthy 😉


  • Half a sweet potato
  • about 1 kg of carrots (I used a 1kg bag from where I had taken two carrots)
  • 1.5l water
  • 50-100g butter
  • 4 dl low-fat cream
  • 1 dl white flour
  • salt
  • black pepper, ground
  • 1 tbsp Curry Mix

Peel carrots and sweet potato. Dice medium, or about an inch sections of carrots and ½ inch by inch sweet potato pieces. Sweet potate dice size doesn’t matter that much, it’ll be mash in the end in any case. So concentrate on carrots and make them nice “bite sized”.

Put in a pot and pout in just enough water to cover them. Season with salt and black pepper. Add Curry Mix. Bring to boil and let simmer for half an hour or so, until the carrots are soft and chewy, but not soft enough to break.

Mix 2 dl water and 1 dl white flour in a cup. Be sure to mix well to avoid clumps. Pour that gently in, mixing all the time. Bring to boil. Add cream and butter, mix well. At this time your sweet potatoes are probably just mush, but it’s allright, they’ll add to the thickness of the bowl.

Bring to boil again, turn heat off and let it sit for a quarter of an hour or so.

Serve in a bowl and grate a pinch of parmesan cheese on top.


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