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Carrots in puff pastry with wasabi dip
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 279
  • Fat about 17g
  • Carbohydrates about 25g
  • Protein about 4g
This is needed
This is needed for 8 pieces
  • 8 carrots (approx. 900 g), peeled
  • salted water, boiling
  • 1 tbsp sesame oil
  • 1 puff pastry dough, rolled into a rectangle (25 x 40 cm)
  • 1 tbsp toasted sesame seeds
  • 0.5 tsp sea salt
  • 1 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • 200 g sour single cream
  • 1 tbsp apple vinegar
  • 3 tsp wasabi paste
  • 1 tsp salt
  • 1 bunch chervil
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And that's how it's done
And that's how it's done
Cook the carrots in boiling salted water for approx. 15 mins. until just soft, drain and leave to cool. Roll out the dough, cut off 8 long strips (each approx. 1 cm wide). Wrap each carrot in a strip of dough, place on a baking tray lined with baking paper. Brush the dough with oil, sprinkle with sesame seeds and fleur de sel.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a cooling rack.
Mix the sour single cream, vinegar, oil, sesame seeds and wasabi paste, season with salt. Using a sharp knife, make a hole in the thicker end of the carrots, insert the sprigs of chervil, serve with the dip.

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