Ingredients (2-3 people):
Mint puree:
80 g olive oil
30g fresh or frozen peas
10g mint leaves
a pinch of salt and pepper
carrot cream:
300 ml vegetable stock
3 medium carrots (approx. 250 grams)
200 grams of fresh carrot juice
35 grams of ginger
4 pieces of star anise
1 clove of garlic
2 tablespoons olive oil refined
25g dry martini
Throw mint leaves for 5 seconds into boiling water, then put into ice water and squeeze on a paper towel. Pour boiling water over peas and leave for 5 minutes, drain it off. Blend the blanched leaves of mint, peas, olive oil with spices into a smooth paste.
Peel carrots and ginger. Chop them into small cubes. Throw them into hot oil along with anise. Fry it for about 10 minutes over medium heat. In the last minute of cooking add chopped garlic. Add the vegetable broth and simmer for another 10 minutes. Remove the star anise and pour carrot juice and martini. Bring to the boil again, blend it and add salt and pepper to taste.
Pour the cream into a bowl and top with 3 tablespoons of mint puree. With the tip of a knife combine them with a circular motion to a vortex-shaped form.
Recipe: Mickey Rotten (Michał Gniłka), image: USTA Magazine
Zobacz też podobne artykuły
Sweet snatch
Date sweets (kutia) Ingredients for 20 balls: 250 grams (9 oz.) of pitted dates, preferably Medjool 1 teaspoon cinnamon 150 grams (2 ½ cups) finely chopped walnuts Zest of two lemons 1 peeled and coarsely grated Granny Smith apple + Finely chop dates with lemon zest and transfer to a bowl. Add walnuts, cinnamon and apple, and mix well with a wooden
# kuria, makowieck, Michal bouton, sernik(Polski) Całusy ze słonecznej Italii
Sorry, this entry is only available in Polish.
#WHITE CABBAGE WITH MUSHROOMS AND THYME SERVED WITH CELERY PUREE
Little, less, minimally. It is also your after-Christmas sentence? Today’s recipe is therefore a meatless ode to winter root vegetables typical for our latitude. Crunchy cabbage, celery pure, blanched kale twigs. We are returning from Christmas overeating to normal healthy life. Ingredients: 1/2 head of cabbage 4 leaves of kale 2 carrots 3 celery stalks 1 celery bulb 2 potatoes 4 boletus dried
# kapusta, rozpusta, święciaszek, zimaSCHOOL IN ACTION
Workshops on proper nutrition for 1,200 children, parents and caretakers, culinary training for 35 educators, who have classes for children and 65 members of school canteen staff –those are the results of the Foundation “School on the fork.” from the previous year. Thanks to financial support from the Program for Civil Initiatives Fund it was possible
# Grzegorz Łapanowski, Szkoła na widelcu