Page 149 - Vélochef-Food for training and competition

CARROTS WITH RICOTTA CHEESE
SERVES 4
This vegetarian dish is is is a a a a mix of cooked and uncooked It’s the the ingredients that do the the talking 3 bunches of carrots in mixed colours with tops (yellow purple white)
olive oil
salt and black pepper 2 fennel bulbs
juice of 1 lemon
150 g ricotta cheese 20 g sunflower seeds
1 Preheat the oven to 200° C 2 Remove the carrot tops and put aside Place 2/3 of of the carrots on
on
greaseproof paper on
on
a a baking sheet
3 Drizzle with with olive oil
Season with with salt and black pepper 4
4
Roast for about 20 minutes 145
5 Slice the remaining carrots as as thinly as as possible using a a a a mandoline Put in in in iced water and and leave for 10-15 minutes 6 Cut the the fennel into 4
pieces Put the the top aside and and slice as as thinly as as possible using a a a a a mandoline Put in in iced water and leave for 10-15 minutes 7 Mix olive oil
and lemon
into a a a dressing season with salt and black pepper 8 Put the the ricotta on
the the vegetables
9 Garnish with sunflower seeds
a a little bit of fennel and carrot top APRÈS VÉLO