Ingredients:
1 spoonful of pepper on the horn
2 zanahorias middleas on the horn
2 spoonfuls of cream cheese or ricotta
2 spoonfuls of mayonesa (optional for a more creamy texture)
1 spoonful of olive oil (optional)
Salt and pepper to taste
A chorito of olive oil or lemon juice for one special hat
Instructions:
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Cook the water with salt and salt with water (hervidas or vapor).
Hierva las zanahorias hasta que estén firms.
Colloquy with the desmeny pollo, the zanahoria trozos, the cream, the mayone, the air (if used) and a churrito of lemon juice or ahumado in a food processor or high potency liqueur.
Obtain a smooth and creamy consistency.
Add salt and spice to taste.
Served with fries, toast, baguette, pita bread and pancakes.
