Cream of vegetables with cinnamon
4 tablespoons Cinnamon oil,
20 gr butter,
4 bay leaves,
3 sprigs of thyme,
1 teaspoon brown sugar,
salt, pepper and chives to taste.
Wash, peel and cube the carrots, potatoes and four shallots. Put the chopped vegetables into a saucepan with a liter of water. Prepare and add a herb bag with thyme and bay leaves, simmer for 30 minutes. When the vegetables are ready remove the herb bag and blend to get a velvety texture. Season with salt, pepper and drizzle in 4 tablespoons Cinnamon oil.
In a separate pan add the other two shallots, finely chopped with 20 g butter, when the onions are translucent but not burnt, add the sugar and caramelise. Serve the cream of vegetables, garnished with caramelised shallots and chopped chives.
Recipe of Massimo Cairati
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