Home » Cream of carrots and potatoes with Curried beef patties

Cream of carrots and potatoes with Curried beef patties

by Ada Parisi
5 min read

A cream of vegetables that appeal to everyone? here she is: Cream of carrot and potato curry with beef meatballs. The vegetable cream that I propose today is a snap, with carrots and potatoes flavoured with thyme: You can prepare and eat well, simply, or serve as I did with small beef meatballs in curry. A combination that, Thanks to the slight spiciness, contrasted well with the sweetness of the cream of vegetables. You know that I eat the cooked carrots only recently? When I was growing up the eating raw vegetables, but cooked the hated: If my mom was the minestrone I I shifted one by one, systematically. Now I don't know what changed, but the sweetness that first bugged me I like… quirks of life. Returning to the carrots and potatoes with curry beef patties, It is a delicious dish, Chic and easy to prepare, less than 30 minutes to put on the table what you see in the picture. Also I'm sure even your kids will enjoy and do not forget to have a look at all my RECIPES OF MEATBALLS.


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



6 medium size carrots

2 medium-sized potatoes

1 shallot

fresh thyme, to taste

extra virgin olive oil, to taste

salt and pepper, to taste

2 tablespoons cream


200 grams of high-grade ground beef

30 grams of bread crumbs or a slice of bread soaked in milk

40 grams of shredded PDO parmigiano Reggiano

curry powder according to your tastes

a small egg

salt and pepper, to taste

a clove of garlic, finely chopped

breadcrumbs for the meatballs panare, to taste

of extra virgin olive oil for frying meatballs, to taste



Cream of carrots and potatoes with Curried beef patties

For the cream of vegetables: clean the carrots and potatoes, wash them and ripping them apart. Mince the shallot and fry it in a pan with a drizzle of extra virgin olive oil, After a few minutes add the potatoes and carrots and cover with water, season with salt, Add a few leaves of thyme and cook over medium heat until the vegetables and outdoor pot will not hold. Once cooked, blend everything until creamy smooth and velvety, emulsify with a little oil. Adjust the salt if necessary and set aside.

For beef meatballs in curry: put all the ingredients in a bowl and mix with your fingertips until the mixture is soft and smooth. Form small round meatballs and bread them in breadcrumbs, then FRY in vegetable oil until golden and crisp.

Whip the cream lightly with a whisk or fork, until it is slightly thickened cream.

Composition of the dish: pour the cream of carrots and potatoes in bowls, then garnish with a teaspoon of cream (pour the cream in the center and drag it with the fork in a rotary direction to obtain the vortex effect), have some beef curry dumpling on cream, Garnish with thyme and serve immediately. Bon appétit!

MATCHING: Chardonnay and Pinot Noir are the two vines that form the basis for the Trento Doc "Red Gold", extra brut produced by Cellar Val di Cembra. It's a classic method (reserve 48 months), the typical scents of bread crust and bouquet of ripe fruit. A fine and persistent perlage and an elegance on the palate, make this a great match to this recipe trentino wine. The name of this wine comes from the expression used in Val di Cembra to indicate the volcanic stone used for the paving of the roads.

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Hedwig March 16, 2015 - 17:48

I will make only two more potatoes and carrots versa otherwise ok. Maybe I put turmeric for color. Have a good evening

Sicilians creative in the kitchen March 16, 2015 - 20:49

Hedwig but thanks! and know that I like with more potato and less carrots!


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