Moroccan carrot salad with beluga lentils

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Preparation

200 g beluga lentils
Soak the beluga lentils in cold water for 12 hours before cooking.
150 g purple heritage carrots, e.g. purple haze
150 g yellow carrots
150 g carrots
3 cloves of garlic
3 tbsp olive oil
100 ml water
20 ml white wine vinegar
2 tsp paprika, smoked
½ tsp cayenne pepper, ground
1 tsp coriander seeds, ground
1 tsp garam masala, ground
Black pepper, ground
Salt
将发酵桶预加热 热风+清蒸 到 200°C
Peel the carrots and cut into thick slices. Peel and chop the cloves of garlic.
Place all the ingredients into the porcelain dish and mix together. Put the porcelain dish into the preheated cooking space at level 2. Cook.
放入食物
在 热风+清蒸 期间为 200 12 分钟°C | PowerPlus level 8
½ bunch of coriander
½ bunch of parsley, flat-leaved
Take the porcelain dish out of the cooking space. Chop the herbs and stir in.
  • Wire shelf
  • Porcelain dish ⅓ GN, depth 65 mm
数量 食材
3 cloves of garlic
150 g yellow carrots
1 tsp coriander seeds
150 g purple heritage carrots
½ tsp cayenne pepper
1 tsp garam masala
3 tbsp olive oil
150 g carrots
2 tsp paprika
Salt
100 ml water
200 g beluga lentils
Black pepper
½ bunch of coriander
½ bunch of parsley
20 ml white wine vinegar

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