Portuguese Alentejo Style Carrots Cenouras A Alentejana Recipes

PORTUGUESE ALENTEJO-STYLE CARROTS (CENOURAS A ALENTEJANA)

Steps:

• Heat the oil in a pot over moderate heat and saute the onion.
• until tender but not brown, about 5 minutes.
• Add the carrots and saute for 2 to 3 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer covered until the carrots are.
• tender, 20 to 30 minutes.
• Combine the egg yolks, lemon juice, and parsley in a small bowl, beating to combine them thoroughly. Add a couple of tablespoons of the cooking liquid (there should be about 1 cup remaining in the pot - add more if necessary) to the egg mixture, stirring to combine.
• Remove the pot from the heat and stir the egg mixture into the carrot mixture. Shake the pan until the sauce is thickened - do not boil. Adjust the seasoning with salt and pepper and serve immediately.

SOPA DE CENOURA - CARROT SOUP - PORTUGAL

Steps:

• Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
• Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
• Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
• Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).
• Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.