Appliance used: V-Zug CombiSteamer V6000 from 2021
Cooking time: 30 minutes
Preparation: 30 minutes
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.
5 tbsp olive oil
3 tbsp apple balsamic vinegar
Some fleur de sel
Some horseradish, grated
50 g salted pistachios, blanched and chopped
½ bunch of radishes, cut into thin slices
Some edible flowers
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.
Whisk all the ingredients together in a bowl.
Mix the carrot, dressing and horseradish in a bowl.
Garnish the carrot salad with pistachios, sliced radishes, edible flowers and bread crisps.