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Carrot and Ginger Pots
Sourdough bread and a crisp green salad would make
suitable accompaniments.
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Ingredients:
50 grams almonds, blanched and skins removed
250 grams young carrots
250 grams ricotta chesse
1 egg, beaten
2.5 cm fresh root ginger, peeled and grated
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
sea salt and freshly ground black pepper
Instructions:
1.Roughly chop the almonds and set aside, finely grate the
carrots. Break the ricotta into a bowl and beat in the other
ingredients to form a smooth mixture. Season, then spoon into
remekin dishes.
2.Put the dishes into bain-marie and cook in a preheated oven at
180'C for 40 minutes until just set and firm. Serve warm or chilled.
Servings:
4
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