Yellow carrot tartar
for 4 people
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350g yellow carrots
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15ml apple balsam (milder than apple vinegar)
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2-3 tbsp coarse mustard
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2 tbsp rapeseed oil
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cayenne pepper
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horseradish (from the glass)
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salt
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approx. 2 tbsp coconut milk
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cress for decoration
This goes perfectly as a vegetarian starter, tastes of course also with carrots of other colours :)
For the puree:
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Put two carrots aside for the puree. Peel them, cut them into small pieces and cook them in salted water with 1 pinch of sugar until soft (about 15 minutes, should really be quite soft).
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Puree the carrots with coconut milk, salt and pepper. Add some water if necessary until a nice creamy consistency is reached.
For the tartar:
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Blanch the other carrots, whole and unpeeled, in salted boling water for about 7 minutes and allow to cool, cut off the ends and chop finely.
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Mix with the mustard, rapeseed oil, apple balsam, cayenne pepper and horseradish and leave to infuse for about 2 hours.
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Arrange on the plate and pour the puree over it, decorate with cress.