Boats of Belgian Endive with Avocado, Carrots an Thyme

Servings: 4
Prep time: 20
Cooking time: 20
  • - 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
  1. Reduce the carrots into cubes and then steam them for about 10 minutes, leaving them crispy enough
  2. 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
  3. 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
  4. 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
  5. Flavour the carrots with zest, thyme leaves, a pinch of salt, freshly ground pepper and 2 tablespoons of olive oil
  6. 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