ROASTED CARROTS, CUMIN & FETA TOAST

Techniques: EMULSIFICATION
Additives: SOY LECITHIN 

INGREDIENTS 

  • 2 black bread toasts
  • 1 cup of crumbled feta 
  • 6 small carrots
  • ½ tsp of whole cumin seeds
  • Salt and pepper to taste
  • 2-3 tbsp of olive oil
  • ⅔ cup of carrot juice 
  • ⅓ cup of water
  • A pinch of cumin powder 
  • 1 sachet of Soy Lecithin (2 g)

DIRECTIONS 

Preheat your oven at 380 F.
On a baking tray, add the two slices of bread, sprinkle the crumbled feta & cook on the oven for 5 to 7 minutes 
Line a baking tray with parchment paper and lay down your carrots. Add the olive oil, salt and cumin seeds. Cook for 10 minutes.
Once everything is cooked to your liking. On a plate, lay down the bread and the carrots on top. 
For the carrot mousse, mix your carrot juice and water with the soy lecithin sachet and a dash of cumin powder. Mix well with an immersion blender.
Add the mousse to your toast and enjoy. 

We plated it with some carrot pickles and sour cream.

 

 

PRODUCTS USED TO CREATE THIS RECIPE 

ROASTED CARROTS, CUMIN & FETA TOAST