INGREDIENTS
gr. 300 carrots, 1 leek, 2 medium potatoes, salt, 2 tablespoons extra olive oil, a few slices of bread, a clove of garlic, a few basil leaves, Parmesan cheese.
PROCEDURE
Wash the vegetable, cut it and cook it with a liter of water and a pinch of salt for 30/40 minutes over medium heat. Toast the bread, rub it with the garlic and cut into small cubes. Pass the vegetables through a food mill (or mixer). Pour onto plates and serve with grated Parmesan cheese, croutons, a few basil leaves and raw oil.