Appliance used: V-Zug CombiSteamer V6000 from 2021
Cooking time: 30 minutes
Preparation: 30 minutes
Portions: 4
CARROTS
Peel the carrots, quarter lengthways and cut into about 1 cm thick pieces. Place in the perforated stainless steel tray. Put the stainless steel tray in the middle shelf position.
Cook at 100 °C for 15 minutes using the steam mode.
Allow the carrots to cool down.
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
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 pistachios, sliced radishes, edible flowers and bread crisps.
COOKING STEPS
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