Preparation: 20 minutes
Wait: 6 hours
Cooking: 20 minutes
Number of people: 4
Type of dish: Appetizer
600 g new carrots1 red pepper1 small onioncuminEspelette pepperSaltOlive oilMint1 heaped tbsp chia seeds1 tablespoon unsalted peanuts1 liter of vegetable broth
Peel the onion, cut it finely.
Wash the red pepper, cut it into , remove the stem, remove the white skins and seeds. Break it into small pieces.
Brush or peel the carrots (brushing may be sufficient for very fresh new carrots). Wash them and cut them into slices.
In a casserole, fry the onion for a few minutes with a drizzle of olive oil. Add the carrots, bell pepper, and 1/2 teaspoon cumin. Leave to return for 5 minutes. Pour in the vegetable broth and cook for about 15 minutes. Allow to cool for about 1 hour, then drain the vegetables, reserving the cooking juices. Place them in a blender with a drizzle of olive oil, blend. Add a little cooking juice to get the desired consistency, more or less thick. Season with salt and add 2 parts of Espelette pepper. Add the chia seeds, 4 chopped mint leaves and pour into a jar, close and refrigerate for 3 hours.
Divide into verini or serving bowls, garnish with mint leaves and a few peanuts, and enjoy.
If desired, you can add 1-2 tomatoes and a clove of garlic. If you want to add a touch of acidity, add 1 tablespoon of balsamic vinegar or lime juice before refrigerating.
Apolline Arnoud, Jellyfish France