John Myers
Ingredients for 4 servings:
- 500 g carrot(s), bunch-
- 2 shallots
- 2 garlic cloves
- 3 juniper berries
- 1 tsp fennel seeds
- 1 tsp coriander (preferably small Turkish coriander)
- 250 ml white wine, dry
- 2 lemons
- 4 tbsp olive oil
- Sea salt
- Pepper, black from the mill
- ½ bunch of dill
- 150 ml olive oil
Instructions
Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes
nice appetizer, suitable for finger food, must be prepared 3 days
Peel the carrots and quarter them lengthwise, then cut into approximately 10 cm long pieces and season with salt and pepper. Peel the shallots and garlic and slice them very thinly. Squeeze the lemons. Dry roast the spices in a pan, then deglaze with the white wine and lemon juice. Add the garlic and shallot slices and 4 tablespoons of olive oil and bring to a boil. Add the carrots and cook until al dente (takes about 8 minutes). Add the dill tips and the remaining olive oil to the cooled carrots. The carrots need to marinate for 2-3 days. Serve in small glasses or on small plates or a platter.
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