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Salad of Carrot and quinoa, carrot juice, radices and tarragon mayonaise

Salad of Carrot and quinoa, carrot juice, radices and tarragon mayonaise

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Course Entree, Vegetarian
Cuisine World
Servings 6

Ingredients
  

Salad and juice

  • 3 pieces Carrots
  • 200 g Quinoa Cooked
  • 40 g Crème fraiche
  • 10 cl Vinegar. White wine
  • 1 g xanthan gum 1 g per liter
  • 10 g Ginger
  • 1 branch Lemon grass
  • 1 shoot Sunflower oil
  • 2 pieces Radish
  • 1 piece Carrots

Crunchy carrot

  • 1,5 dl Carrot juice
  • 1,5 g Arrowroot of maizena
  • 2,75 g Xanthan gum

Wintel-seroendeng

  • 1 piece Carrots
  • 1 piece Shallot
  • 100 g Coconut grazed
  • 50 g Cashew nuts
  • 1 el Brown sugar brown
  • 1 pinch Coriander powder
  • 1 branch Lemon grass
  • 2 g Ginger grazed
  • 1 piece Chili pepper

Dragonmayonaise

  • 40 g Egg yolk
  • 0,5 grove Dragon Only the leaves
  • 15 g Dragon vinegar
  • 1 tl Mustard
  • 2 dl Sunflower oil
  • 1 pinch Salt
  • 1 el water
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Stuffed mushrooms

Stuffed mushrooms

Print Recipe
Servings 10 pax

Ingredients
  

Champignons de Paris

  • 10 stuks Champignons de paris medium

Stuffing

  • 100 g Mushrooms Mixture of season's mushrooms
  • 0,5 pieces Shallot
  • 30 g Butter
  • 1 branch Parsley
  • 30 g Cheese Old Dutch cheese

Instructions
 

Champignons de Paris

  • Cut the stamps from the champignons de Paris. Make a hole with a parisienne cutter.

Stuffing

  • Cut the shallots in fine brunoise. Pan fry the shallots on a soft fire without browning until they are soft and glassy. Clean the mushrooms with a brush or piece of paper. Cut them in pieces, big one in 4's, smalle ones in 2's. Melt the butter in the pan and fry them until brown. After this, blend the shallots and mushrooms. Add the fresh parsley and cut the mixture in the cutter till a fine paste. Bring to the taste with salt and pepper.

Finish

  • Fill the hollow mushrooms with the mushroom paste, sprinkle the cheese on top of it and place in the oven at 180°C for about 15 minutes or until the cheese has melted and a bit grilled. Serve when hot, cold is also possible, but hot is more tasty.
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