1 bread roll, cut into 8 slices, each about 3 mm thick
some olive oil
some fleur de sel
Dressing
Procedure
5 tbsp olive oil
3 tbsp apple balsamic vinegar
some fleur de sel
Serving
Procedure
some horseradish, grated
50 g salted pistachios, blanched and chopped
½ bunch of radishes, cut into thin slices
some edible flowers
Carrots
Procedure
Peel the carrots, quarter lengthways and cut into about 1 cm thick pieces. Place in the perforated stainless steel tray. Put the stainless steel tray in the middle shelf position.
Cook at 100 °C for 15 minutes using the steam mode.
Allow the carrots to cool down.
Bread crisps
Procedure
Preheat the cooking space to 140 °C using the hot air mode.
Place the slices of bread on a lined baking tray, drizzle with olive oil and sprinkle with fleur de sel.
Bake in the middle shelf position for 15 minutes until crispy.
Dressing
Procedure
Whisk all the ingredients together in a bowl.
Serving
Procedure
Mix the carrot, dressing and horseradish in a bowl.
Garnish the carrot salad with the pistachios, slices of radish, edible flowers and bread crisps.
Cooking steps
Procedure
Steaming 100°C for 15 Mins
Action
(Pre-)heat cooking space to 140°C with Hot air
Action
Hot air 140°C for 15 Mins
Perforated stainless steel tray
Baking tray
Shopping list
Quantity
Ingredient
1
bread roll
some
fleur de sel
some
olive oil
5 tbsp
olive oil
600 g
carrots
some
horseradish
3 tbsp
apple balsamic vinegar
50 g
salted pistachios
some
edible flowers
½ bunch of
radishes
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