A crunchy surprise

People :

2

Preparation time :

45 min

Dehydration time:

12h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients

For the base

  • 1kg Carrots
  • 100g of baby garlic
  • 180g creamed almond
  • Salt

 For the topping

  • 600g red pepper
  • 100g leeks
  • 340g broccoli
  • 16g fresh root ginger
  • 30ml olive oil
  • Fresh coriander or powdered
  • Salt
Preparation

For the base

  1. Wash and peel the carrots.
  2. Finely grate and set aside.
  3. Peel and mince the garlic
  4. Place the carrots, garlic, salt and creamed almond in a bowl and with your hands blend it together.
  5. Put the mixture flat into a dehydrator tray and dehydrate until both sides are crisp (remember this is forming the base).

 For the topping

  1. Wash and remove the seeds from the pepper and cut into thin strips.
  2. Peel and cut the leeks into julienne.  Cut the broccoli into small florets.
  3. Put the pepper, leek, broccoli, ginger and oil in a bowl, mix and allow to marinate for ½ an hour.
  4. Place on a dehydrator tray and dehydrate for one hour (this can also be eaten without drying).
  5. Finally take the base and layer it with the topping and sprinkle with fresh coriander.

Additional information

People :

2

Preparation time :

45 min

Dehydration time:

Difficulty:

Easy