About once a week or every other week we try to do date night. We love trying out new restaurants in the Houston area and of course going to our local favorites. Now our dates nights can consist of something low key like eating a burger somewhere or going to a nice place for steak and seafood.
Not too far from our neighborhood is a shopping center called Vintage Park. It has some amazing restaurants serving all types of different foods. Our favorite place is called Peli Peli which is South African Cuisine. The spices that they use in all of the dishes just make everything excel is taste. We went a couple of weeks ago and I had a side dish called carrots bredie paired with my steak.
I definitely had never heard of this but couldn’t wait to try it since I love vegetables. The side was just as good as my steak. Yes, that may be hard to believe when you are comparing steaks to vegetables and by no means am I putting down the steak because it was excellent. I asked the server what was in the carrot dish and the response was carrots, potatoes and cilantro. I knew I would be missing other components to this dish but decided to take a turn on creating it on my own.
Blending carrots and potatoes together now has my mind rolling with the endless possibilities of other great combinations!
Yield: 2 servings
3 qts water
6 oz. baby dutch yellow potatoes
3 cups carrots, grated or matchstix
1/4 cup chicken broth
1/2 tsp salt
1/8 tsp pepper
1/4 cup cilantro, chopped
Bring the water to a boil.
Add the potatoes and let them cook for 10 minutes.
Then add carrots and let them cook with potatoes for an additional 15 minutes.
Drain and place in large bowl.
Add the chicken broth, salt, pepper and cilantro to the mix and puree. If you don't have an immersion hand blender then place in food processor.
Texture should be creamy.