Cream of vegetables with Cinnamon Oil

500gr carrots,
250gr potatoes,
6 shallots,
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

Olio EVO Cinnamon Anfora 250ml

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