Carrot salad
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A carrot salad gets a new lease of life when you spice it up with a little cinnamon and ginger. You can also replace some of the carrots with sweet potatoes.
Ingredients for a 1.5 litre box
1 kg carrots* (organic) 1 dl porridge rice; 2 dl whipping cream 2 tbsp breadcrumbs 1 egg 2 tbsp butter 1/2 tsp cinnamon 1/2 tsp ground ginger 3 tbsp syrup 1 tsp salt 1/2 tsp white pepper Tip: *200g sweet potato gives a nice sweet flavour to the carrot salad.
Cook the peeled carrots in a brine bath. Cook the rice in a separate saucepan until crisp, about 7 minutes. Don’t let the carrots get too soft.
When the carrots are soft, put them in a bowl and mash. Add the cream and start beating with a whisk until smooth. Add the other ingredients (except the rice and breadcrumbs). When the carrot mixture is very smooth, stir in the rice with a spoon. Divide the mixture into foil cups or baking dishes and sprinkle with the breadcrumbs. Garnish with a fork. Bake the carrot dish at 150°C for an hour.
