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Let's have a vegetable aperitif and good

A thousand carrot leaves

Using a peeler, make carrot strips. Chop the mint and coriander. Roll the carrot strip around a small cushion of herbs and a small piece of parmesan, then secure with a wooden pick. And for the sauce? Mix 200 g of mascarpone with 1 tbsp. at s. lemon juice, 1 tbsp. at s. chopped chives, salt and pepper.

Toasts of broad beans and radishes with pesto

Mix a small bunch of basil with 2 tbsp. at s. of grated parmesan and 1 of olive oil. Or use a ready-made pesto… Mix it with St Môret type fresh cheese and spread on small slices of bread. Peel 300 g of fresh broad beans and cut about ten radishes into slices then place them on the bread. Add a little fleur de sel before serving.

Vegetable rolls

Cut into small sticks of the same size 1 carrot, 1 zucchini and 1 small turnip, then marinate them for 1 hour in 2 tbsp. at s. soy sauce, 1 tbsp. at s. sesame oil and a hint of wasabi. Cut 6 beautiful strips of zucchini and roll each strip around a small bunch of julienned vegetables. Hold with a wooden pick. And for the sauce? Mix 3 tbsp. c. peanut butter, 1 tbsp. at s. of coconut milk, ginger and curry to our liking.

Millefeuille of beets with fresh cheese

Cut very thin slices of raw beetroot, drizzle with olive oil, salt and pepper. Mix the St Môret type fresh cheese with 1 tbsp. at s. chopped chives, salt and pepper. Assemble the mille-feuille, alternating slices of beetroot and cream cheese. Thanks to the Traiteur du Marais www.traiteur-marais.com