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Carrot platelets with fetao butter and zucchini salad

Carrot platelets with fetao butter and zucchini salad

Cooking Time45 m
Ingredients17
DifficultyMedium
0
0
Nour Henriksson
These carrot platelets are really good and saturate nicely, with a small heat from chiliflakes and a healthy tone of oregano. To them fits a simple salad on zucchini and sun-dried tomatoes, paired with a len-fatao tube that rounds off everything on the plate.

Ingredients

2 servings
  • Step: 1
    400 g carrots
  • Step: 2
    2 pc eggs
  • Step: 3
    1 1/2 dl milk
  • Step: 4
    1 dl wheat flour or housing
  • Step: 5
    1/2 tsk salt
  • Step: 6
    1 krm black pepper
  • Step: 7
    1 krm chiliflakes
  • Step: 8
    1 msk hacked fresh oregano
  • Step: 9
    1 msk olive oil
  • Step: 10
    75 g fataost
  • Step: 11
    1 dl crème fraiche
  • Step: 12
    1/2 msk red wine
  • Step: 13
    1 tsk dijonsenap
  • Step: 14
    1 msk olive oil
  • Step: 15
    1/2 pc small red
  • Step: 16
    1/2 dl sun-dried tomatoes
  • Step: 17
    1 pc zucchini

Instructions

  • Step: 1
    Plates: Scale and tear the carrots roughly on a rip iron.
  • Step: 2
    Show up the eggs with the milk in a bunke and whisper in the flour. Mix the carrot rice, salt, pepper and chiliflakes. Hack oreganon and turn down.
  • Step: 3
    Fatao Disorder: Smula fetaost and mix with crème fraichen and taste off with pepper.
  • Step: 4
    Zucchinis salad: Wrap up vinegar, mustard and olive oil in a bunke. Scale and slice the onion thin and turn down in the dressing. Stream the tomatoes and move down. Cut zucchinin in thin strips, preferably on a mandolin (or cut in small dice) and turn around gently in the dressing.
  • Step: 5
    Plates: Strike plains in rounds in the olive oil in a pan.
  • Step: 6
    Serve the plains with the fetaoströra and the zucchini salad. Decorate with some extra oregano.

Näring

Calories755kcal
Carbohydrates53g
Fat48g
Protein24g
Serving Size2serving

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