4 medium carrots
4 tbsp vinaigrette
2 tsp French mustard
275 g (10 oz) cold potatoes, mashed
Salt, black pepper, paprika
1 medium egg, hard boiled (cooked) and sieved
4 tbsp vinaigrette
2 tsp French mustard
275 g (10 oz) cold potatoes, mashed
Salt, black pepper, paprika
1 medium egg, hard boiled (cooked) and sieved
method
To make vinaigrette, mix 1 tbsp wine vinegar, 3 tbsp olive oil, salt, and freshly ground black pepper to taste.
1. Peel and grate the carrots and marinate for 1 hour in 2 tbsp of the vinaigrette.
2. Beat the French mustard together with the rest of the vinaigrette and fold in the cold, mashed potato.
3. Season to taste, adding more mustard, salt or pepper if required.
4. The finished puree should be of a thick, creamy consistency.
5. Serve in a shallow dish piled high in the centre and marked with the prongs of a fork.
6. Garnish with the sieved egg and grated carrot.
1. Peel and grate the carrots and marinate for 1 hour in 2 tbsp of the vinaigrette.
2. Beat the French mustard together with the rest of the vinaigrette and fold in the cold, mashed potato.
3. Season to taste, adding more mustard, salt or pepper if required.
4. The finished puree should be of a thick, creamy consistency.
5. Serve in a shallow dish piled high in the centre and marked with the prongs of a fork.
6. Garnish with the sieved egg and grated carrot.
serving amount
serves 4
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