Preparation
30 minutes
Cooking time
25 minutes
Portions
4
Carrots
600 g carrots
Bread crisps
1 bread roll
cut into 8 slices, each about 3 mm thick
Some olive oil
Some fleur de sel
Dressing
5 tbsp olive oil
3 tbsp apple balsamic vinegar
Some fleur de sel
Serving
Some horseradish
grated
50 g salted pistachios
blanched and chopped
½ bunch of radishes
cut into thin slices
Some edible flowers
Carrots
Peel the carrots, quarter lengthways and cut into about 1 cm thick pieces. Put into the glass dish. Place the glass dish in the middle shelf position.
Cook at 100 °C for 10 minutes using the PowerSteam mode.
Allow the carrots to cool down.
Bread crisps
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
Whisk all the ingredients together in a bowl.
Serving
Mix the carrot, dressing and horseradish in a bowl.
Garnish the carrot salad with the pistachios, sliced radish, edible flowers and bread crisps.
Cooking steps
PowerDämpfen 100 °C for 10 Mins
Removing the cooked food from the cooking space. Prepare.
(Pre-)heat cooking space to 140 °C with Hot air
Introduce food.
Hot air 140 °C for 15 Mins
Additional information
Recipe number
P01
Created by
V-ZUG Ltd.
Created on
5/9/2023