INGREDIENT S
2 small pieces fresh ginger (or powdered) 2 tablespoons
fresh cilantro 1 tablespoon grain mustard ½ teaspoon
curry ½ teaspoon salt and black pepper
20 g sunflower oil or sesame
reaching 175 g light cream 600g of carrots
250g of water for steam
1 seedless red chile (Thai), sliced \u200b\u200b(optional)
1 tablespoon toasted sesame seeds for sprinkling PREPARATION
1. Place in a glass ginger and cilantro and set 4 seconds speed 7. Lower remains.
2. Add mustard, curry, salt, pepper, oil and light cream. Schedule 15 seconds, speed 4. Go to a saucer and set aside.
3. Cut the carrots with a potato peeler and enter by thin slices of carrot strips in the varoma and tape.
4. Pour 250 g of water in the glass, place the varoma into position and set 6 minutes varoma, speed 1.
5. Serve tapes carrot and pour hot sauce over, garnish with chile and sesame.
2 small pieces fresh ginger (or powdered) 2 tablespoons
fresh cilantro 1 tablespoon grain mustard ½ teaspoon
curry ½ teaspoon salt and black pepper
20 g sunflower oil or sesame
reaching 175 g light cream 600g of carrots
250g of water for steam
1 seedless red chile (Thai), sliced \u200b\u200b(optional)
1 tablespoon toasted sesame seeds for sprinkling PREPARATION
1. Place in a glass ginger and cilantro and set 4 seconds speed 7. Lower remains.
2. Add mustard, curry, salt, pepper, oil and light cream. Schedule 15 seconds, speed 4. Go to a saucer and set aside.
3. Cut the carrots with a potato peeler and enter by thin slices of carrot strips in the varoma and tape.
4. Pour 250 g of water in the glass, place the varoma into position and set 6 minutes varoma, speed 1.
5. Serve tapes carrot and pour hot sauce over, garnish with chile and sesame.
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