Roasted carrot purée makes a rich and creamy side dish for any kind of meat. I have paired it with a white fish (any of your choice) It is best to cook the fish with just salt, pepper, and a dash of a lemon squeeze with just simple steamed broccoli, as this will not overpower the sweet garlicky carrot taste.
This is a food art picture to share some plating tips and colors to make the dish vibrant.
Creativity at its best 🙂
Leave a Reply