- 250g carrots
- at least 600kcals+ worth of fat macros coming from either combinations (to evenly use / save resources):
- 100ML cream + 150ml coconut cream
- 35g butter +. 150ML cream
- 150g sour cream + 150ml coconut cream
- Some water, and salt.
Julienne / grate carrots. Use scissors to help reduce to smaller sizes and expedite cooking process. Microwave for 6 mins on highest setting (600W). Mix in the fat sources. Blend to desired consistency add a little water to assist with the blending.Let cool and refrigerate.
Please note some types of cream (particularly sour creams and coconut cream) may fluctuate from brand-to-brand, in terms of calorie contents per100g.
It is generally not recommended to use thickened sour creams as these are notoriously rife with carrageenan (code 407A,B). Individual response / allergenic tolerance will undoubtedly vary.
An excerpt from an upcoming book.