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Carrot and beetroot mille-feuille with lemon balm and parmesan Recipe

A light, crisp starter of baby carrots and beetroot puree, finished with parmesan crisps and fresh lemon balm.

  • Preparation
    15mins
  • Cooking time
    8mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Jarred carrots and spring onions, lemon balm : 1 whole
  • Olive oil : 30 ml
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Parmesan : 120 g
  • Preserved beet coulis with dried herbs : 1 whole
  • Sherry vinegar : 7 cl
  • Olive oil : 3 cl
Method
  • ETAPE 1

    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.

Chef's tip

«Sprinkle the parmesan wafers with black sesame seeds to add color and crunch.»

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