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This recipe was simply inspired by the ingredients I had at home. This is my favourite way to cook. It means I don't have to go shopping unnecessarily and I always manage to come up with tasty combinations that I wouldn't otherwise have put together. In this case, 500 g of carrots, a pear and some hazelnuts resulted in a delicious warm carrot salad with a pear vinaigrette.
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
Roasted carrots
Pear vinaigrette
To serve
Utensils
Bowl, Cooking spoon, Frying pan, Knife, Measuring cup, Pan, Paring knife, Sieve, Spatula, Tablespoon, Teaspoon, Whisk, Cutting board, Kitchen scales, For 5 mini tart tins (each approx. 7 cm in diameter), greased.
How it's done
Roasted carrots
Mix the carrots, vinegar, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 30 mins. in the centre of an oven preheated to 180°C.
Pear vinaigrette
Mix the lemon zest and juice with all the other ingredients up to and including the diced pear, season.
To serve
Remove the carrots from the oven. Top with the vinaigrette and hazelnuts.
How-tos
Cutting onions
Our recommendations
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