Donuts of Carrots with Asparagus and Olives

Servings: 4
Prep time: 25
Cooking time: 20
  • - 4 carrots
  • - 12 asparagus
  • - 2 small potatoes
  • - 50 g of black olives
  • - 20 g of pine nuts
  • - 0.50 Lemon
  • - oil
  • - salt
  • - nutmeg
  • - courgette
  • - crumb
  • - basil
  • - marjoram
  • - tomato
  • - capers
  • - anchovy
  1. Slice the carrots lengthwise with a vegetable peeler getting thin whole slices, blanch for 2 minutes in a little boiling water, drain them with a slotted spoon and let cool.
  2. Peel the potatoes and cut into cubes, peel the asparagus and cut them into pieces of 2 cm, arrange both vegetables in a basket for steaming and using the cooking water of the carrots cook them for 10 minutes (except the tips of the asparagus to be cooked 5 minutes). At the end chop the stalks of the asparagus and mash the potatoes.
  3. Coat 4 small slightly oiled ring molds with the carrot slices, cut the protruding part of the carrots and chop and mix with the potatoes, the asparagus stalks and the ine nuts.
  4. Season this stuffing with a tablespoon of oil, grated nutmeg and a little salt, then fill the molds, press well and arrange them in a water bath in the oven at 180 ° C for 10 minutes.
  5. Chop the olives and mix with 3 tablespoons of olive oil and the lemon juice.
  6. Remove the molds from the oven and after a few minutes turn them out into the dishes. Season the donuts with olive oil, decorate with the asparagus tips divided in half and serve.