Carrot and saffron salad

Directions

1. First, cook the grated carrots in water until the water has been absorbed. ⏱ ≈ 10 min
2. Next, drain them. ≈ 2 min
3. Next, return to the flour until it releases its aroma. ≈ 3 min
4. Next, add the oil paint and cook it over low heat until it takes on a beautiful golden color. ⏱ ≈ 40 min
5. Pour the cooked carrots into the blender. ≈ 3 min
6. Add water and sugar to the carrots to help them blend properly. ≈ 4 min
7. Place the carrots in a saucepan and cook, stirring constantly, until they soften slightly. ⏱ ≈ 10 min
8. Also, add cinnamon and saffron to the puree. ≈ 3 min
9. Cook for 6 to 7 minutes. ⏱ 7 min
10. Then, mix the puree with the flour and oil paint. ≈ 4 min
11. Reheat over low heat, stirring constantly, until the mixture thickens and becomes smooth. ⏱ ≈ 40 min
12. Once it has cooled, pour it into a serving dish and garnish it. ⏱ ≈ 20 min