Carrot aioli
Aioli is an incredibly versatile sauce, so we can use countless ingredients to make it and come up with innovative, delicious creations, like this carrot aioli.
This one in particular is perfect for the season we have just entered, since it is made with carrot, one of the season's star vegetables. Thanks to the beta-carotene that carrots provide, it will also help us hold on to our summer tan a little longer, which makes it even more appealing.
This mild aioli stands out for its great antioxidant power, thanks to its richness in beta-carotene, flavonoids and polyphenols, and it also provides monounsaturated fatty acids (oleic acid, very beneficial for regulating cholesterol levels and protecting the liver, heart and circulatory system), amino acids, fibre, vitamins A, C, E, K, B6 and B9 (folic acid), calcium, magnesium, phosphorus, potassium, selenium and manganese.
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- Step 1Peel the carrots, wash them and put them to boil for 4 minutes. Meanwhile, we peel the garlic and cut it into pieces.
- Step 2When the carrots are cooked, put them in the glass of the blender with a pinch of salt, add the garlic and beat and pour the oil little by little until it takes density and get a smooth texture.