INGREDIENTS (4 servings)

10.5 oz of carrots / 2 oz of pre-cooked beets / 1.5 oz butter / 1.5 oz flour / vegetable broth / chives / salt / toast bread / butter

Melt the butter in a pot, add the flour and toast it. Add the sliced carrots, mix them and add the broth little by little to cover the vegetables. Season with salt and let it cook until the carrots are soft. Put the beets in the blender with some broth and blend till creamy. Remove, and blend the carrots too. For the breadsticks, spread the bread with some melted butter, spread it with the rolling pin and cut it in stripes. Put the breadsticks in a baking tray and toast them in the oven. Garnish the carrot puree with the beets cream, the chives and serve with the breadsticks.