Carrot and sesame seed verrine recipe
Ingredients · Servings 4
- 2 carrots
- 2 tablespoons of sesame seeds
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Cell
- pepper
Method · 10 min
- Peel and grate the carrots, then put them in an airtight plastic container.
- Dry-roast the sesame seeds in a pan until they turn golden brown.
- Mix together the vinegar, oil, salt, and pepper in a salad bowl, then pour over the carrots.
- Add the sesame seeds. Close the box and shake well.
- Keep chilled until ready to serve; at the last minute, arrange in the verrines.
