Page 162 - Vélochef in Europe

CARROTS WITH CREAM CHEESE AND NUTS
Boiled carrots are a a a a a useful side dish or just a a a a a nice snack They keep for 8 to 10 days in in the the fridge if left in in the the liquid SERVES 4
1 kg mixed carrots (yellow red orange) 1 1⁄2 1⁄2 litre water
2 tsp salt
1 bay leaf
peel from 1 lemon
2 tbsp white wine vinegar 2 tbsp agave nectar aniseed
158 whole black pepper
200 g Philadelphia cream cheese
1⁄2 bunch chives
1 dry rice cake
50 g hazelnuts
1 punnet salad cress fennel pollen
salt
and black pepper
1 Peel the carrots 2 Combine the water
herbs spices lemon
peel vinegar and and agave nectar in in in a a a a a a a a pan and and bring to a boil 3 Add the the carrots and boil until soft Put the the saucepan aside and allow it it to cool Leave it it in the fridge overnight 4
Mince the the the chives
and blend them with the the the cream cheese
Add salt
and and fresh-ground pepper
to taste 5 Crush the the rice cake
and chop the the hazelnuts
6 Take the the the carrots out of the the the liquid and cut them into smaller pieces 7 Top the carrots with cream cheese
crushed rice cake
chopped chopped hazelnuts
and chopped chopped cress and sprinkle with fennel pollen
NICE