Carrot salad with chermoula and crème fraîche
Carrot salad with purple carrot, shallot, coriander and crème fraîche.
Preparation
Cut the carrot into brunoise and chop the shallot.
Melt the butter in a pan and fry the shallot, add the carrot, sugar and Chermoula spices.
Deglaze with the white wine and let it stew until the carrot is al dente and then drain.
Finely chop the cilantro and mix it with the crème fraîche. Garnish with cilantro if desired.
Mix the cooled carrot with some of the crème fraîche and season with sea salt and white pepper.
Place the salad in a bowl, garnish with frisee, tahoon cress and shiso purple and serve with the remaining crème fraîche.
Ingredients
- 1 sjalot
- 600 g paarse wortel
- 30 g boter
- 30 g suiker
- 1 dl witte wijn
- 100 g crème fraîche
- 5 g koriander
- frisee
- tahooncress
- shiso purper
- Peper wit muntok gemalen pure (artnr 094178)
- Zeezout grof pure (artnr 578078)
- World Spice Blend - Chermoula kruiden fijn zonder zout pure (artnr 1164466)
