John Myers
Awọn akoonu
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eroja
- 2 nkan Karooti
- 3 nkan Awọn iboji
- 5 nkan Awọn olu brown
- 3 tablespoon Agbara olifi ti o dara ju
- 2 tablespoon Apple Cider Wine
- 1 tablespoon Olomi oyin
- Iyọ ati ata
- 1 teaspoon bota
- 1 teaspoon Sugar
- 2 tablespoon Kikan balsamic dudu
- 1 nkan ẹyin
- 2 tablespoon Iyẹfun ọdunkun
- 0,5 lita Rapeseed epo
- Parsley
ilana
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.
Awọn olu
- 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.
Ipari
- 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
Sìn: 100gAwọn kalori: 758kcalAwọn carbohydrates: 9.8gAmuaradagba: 0.1gỌra: 81g
