John Myers
Contents
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Ingredients
- 2 piece Carrots
- 3 piece Shallots
- 5 piece Mushrooms brown
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Honey liquid
- Salt and pepper
- 1 teaspoon Butter
- 1 teaspoon Sugar
- 2 tablespoon Dark balsamic vinegar
- 1 piece Egg
- 2 tablespoon Potato flour
- 0,5 liter Rapeseed oil
- Parsley
Instructions
The carrot salad
- Peel the carrots and grate finely. Make a marinade from oil, vinegar, honey, salt and pepper and pour this over the grated carrots. Mix everything well and let it steep for about two hours.
The onions
- Peel shallots and cut into half rings. Heat the butter in a pan, add the onion rings and sugar and let the shallots brown while stirring. Deglaze with balsamic vinegar. Let cool down.
The mushrooms
- Clean the mushrooms and cut into approx. 1 cm thick slices. Open the egg and turn the mushrooms in it. Then roll in the potato flour. Heat the oil strongly and fry the mushroom slices in it until golden.
The finish
- Place the carrot salad on a plate, spread the onions on top and cover with a few mushroom slices. Garnish with a fresh parsley leaf.
Nutrition
Serving: 100gCalories: 758kcalCarbohydrates: 9.8gProtein: 0.1gFat: 81g
