John Myers
Carrot Blossom – Antipasta
The perfect carrot blossom – antipasta recipe with a picture and simple step-by-step instructions.
- 850 g Carrots (cleaned and scraped approx. 650 g)
- 1 tsp Salt
- 2 Garlic cloves
- 1 tbsp Light rice vinegar
- 5 tbsp Olive oil
- 1 tsp Italian herbs
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 5 mm thick) with the knife. Boil the carrot blossoms in salted water (1 teaspoon salt) for about 8 minutes, drain through a kitchen sieve and transfer to a bowl. Peel the garlic cloves and dice them very finely. Mix the garlic clove cubes with the light rice vinegar (1 tbsp), the olive oil (5 tbsp), the Italian herbs (1 tsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (2 big pinches) and pour over Spread the still warm carrot blossoms. Mix everything carefully and let it steep in the refrigerator overnight. Carrots – antipasta are a nice accompaniment to many dishes. But they just taste like that!
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