A light, crisp starter of baby carrots and beetroot puree, finished with parmesan crisps and fresh lemon balm.
For the thin wafers
Preheat the oven to 210°
Grate the parmesan and place small mounds on a baking sheet covered in parchment paper.
Bake until browned, approx. 5 minutes.
Cool on a rack.
For the plating
Brown the carrots in a pan with olive oil and a pinch of salt.
Slice the carrots lengthewise and place on the plate. Add a parmesan wafer, carrots, parmesan wafer...to make three
layers. Add a few drops of olive oil, lemon balm leaves and serve with the beet leaves.
«Sprinkle the parmesan wafers with black sesame seeds to add color and crunch.»