Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by Emporion
Carrot velouté is a creamy and delicate side dish, perfect to serve during the colder months. The carrots and potatoes are cooked and then blended with vegetable broth to obtain a silky consistency. This velouté is enriched with egg yolks and plain yogurt, which add a note of freshness. A pinch of chopped parsley completes the dish, giving it a touch of color and flavor. Enjoy carrot velouté as a side dish or as a light main course.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Wash and slice the carrots and sauté them in butter with the potatoes cut into chunks and the chopped onion.
Step 2 of 5: Moisten with the broth and cook for 1 hour.
Step 3 of 5: Let cool and then blend.
Step 4 of 5: Beat the egg yolks with the yogurt and a spoonful of parsley and combine everything with the blended mixture.
Step 5 of 5: Put back on the heat, let it simmer for a few minutes, and then serve.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving303 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,357 kJ324 kcal | 449 kJ107 kcal |
| Fat | 17.88 g | 5.91 g |
| of which saturated fatty acids | 8.8 g | 2.91 g |
| Carbohydrates | 30.43 g | 10.06 g |
| of which sugars | 12.04 g | 3.98 g |
| Fibre | 6.59 g | 2.18 g |
| Protein | 8.71 g | 2.88 g |
| Salt | 0.15 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
