Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Carrots
Dip
How it's done
Carrots
Cook the carrots in boiling salted water for approx. 15 mins. until just soft, drain and leave to cool. Roll out the dough, cut off 8 long strips (each approx. 1 cm wide). Wrap each carrot in a strip of dough, place on a baking tray lined with baking paper. Brush the dough with oil, sprinkle with sesame seeds and fleur de sel.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a cooling rack.
Dip
Mix the sour single cream, vinegar, oil, sesame seeds and wasabi paste, season with salt. Using a sharp knife, make a hole in the thicker end of the carrots, insert the sprigs of chervil, serve with the dip.
| Note: | Use the remainder of the puff pastry dough to make palmiers. |
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