for 8 pieces

Carrots

8	carrot (approx. 900 g), peeled
	salted water, boiling
1	puff pastry dough, rolled into a rectangle (25 x 40 cm)
1 tbsp	sesame oil
1 tbsp	toasted sesame seeds
½ tsp	sea salt

Dip

200 g	sour single cream
1 tbsp	apple vinegar
1 tbsp	sesame oil
2 tbsp	toasted sesame seeds
3 tsp	wasabi paste
1 tsp	salt
1 bunch	chervil

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.

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