Servings:
4
Prep time:
60
Cooking time:
30
INGREDIENTS
- For the cream:
- - 400 g of carrots
- - 2 stalks of celery
- - Celery leaves
- - 200 g of almond milk
- - ½ sprig of fresh grated ginger
- - Extra virgin olive oil
- - salt
- - capers
- - almond
- - Mixed herbs
- - Primula flowers
- For the mayonnaise:
- - 200 g of almond milk
- - 150 g of extra virgin olive oil
- - 150 g of rice oil
- - 1 tablespoon lemon juice
- - salt
- - chili pepper
INSTRUCTIONS
- Prepare the mayonnaise. Gathered in the glass of the blender almond milk, lemon juice, a good pinch of salt and i the chili flakes. Blend for a few seconds to mix the ingredients well. Aside stir the olive oil to that of rice, then pour a flush of milk continuing to blend at medium speed until making the mayonnaise mounted. Let rest in refrigerator for at least an hour before serving (store in the refrigerator if advanced).
- Saute in a pan the small pieces of carrots and celery stalks along with 2-3 tablespoons of olive oil for 10 minutes. At this point, add the almond milk and continue cooking for another 20 minutes. Salt lightly and blend it all.
- Peel and grate the ginger, then squeeze it helping you with a soft cloth.
Add the juice to the cream of carrots. Keep it warm. - Coarsely chop the celery leaves and mix them with a little oil.
- Pour into the dishes half the dose of the carrotcream, celery and season with oil and cover with the other half. Decorate with a few patches of mayonnaise, and then with almonds, capers, flowers and herbs to taste.
