Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 300 g of carrots
- - 300 g of potatoes
- - 24 endive leaves
- - 1 avocado
- - 1 lemon
- - 1 tablespoon chives
- - 3 sprigs of thyme
- - poppy seeds
- - extravirgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Reduce the carrots into cubes and then steam them for about 10 minutes, leaving them crispy enough
- Peel the potatoes and cut into cubes like the carrots. Once ready the carrot lay them out to cool on a tray and place the potatoes to cook slowly in the same basket for 10 minutes
- Grate a teaspoon of lemon zest and squeeze the juice. Then peel the avocado, divide in half and slice, wet immediately with the lemon juice
- Gather into a blender the avocado, the chives, 2-3 tablespoons of olive oil and a pinch of salt, then blend finely until creamy. Mix this cream to the now cooled potatoes
- Flavour the carrots with zest, thyme leaves, a pinch of salt, freshly ground pepper and 2 tablespoons of olive oil
- Stuff the Belgian leaves (6 per person) with avocado potateos, sprinkle with a few poppy seeds and finish with the carrots. Serve as a side dish or, in small portions, for starter
