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
Marinade
Bagels
Serve
Utensils
For an approx. 1-litre dish with a lid
How it's done
Carrots
Blanch the carrots in boiling salted water for approx. 2 mins., remove, dip briefly in ice-cold water, drain, pat dry.
Marinade
In a bowl, mix the oil with all the other ingredients up to and including the pepper. Add the carrots, mix, layer alternately in the dish with the nori sheets. Cover and marinate in the fridge for approx. 3 hrs.
Bagels
Toast the bagels (cut side down) one at a time in a non-stick frying pan for approx. 2 mins. each.
Serve
Cover the cut surfaces of the bagels with vegan crème fraîche, season with salt. Top with the carrots, caper berries, spring onion and dill, cover with the top half of the bagel.
| Tip: | Instead of smoked paprika, use 1-2 drops of liquid smoke. |
|---|
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