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にんじんラぺ｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Carrots : 1 (about 200g)
塩 : ひとつまみ
砂糖 : ひとつまみ
(A)リンゴ酢 : 大さじ2
(A)砂糖 : 小さじ2
(A)オリーブオイル : 大さじ2
パルメザンチーズ : 適量

Time required

25minutes

Procedure

1) make preparations 00:19
Put salt and sugar in a bowl.
Cut the stem off the carrot and cut it into strips.
Add the chopped carrots to a bowl with salt and sugar, rub in, and leave for about 5 minutes.
2) make sauce 03:28
Put (A) in a container and mix with a whipper.
3) finish 04:40
Wipe out the moisture from the carrots in step 1 with kitchen paper and put them in another bowl.
Add 2 and mix everything together.
When the sauce is well-cooked, leave it for about 15 minutes.
Mix again, place on a plate and sprinkle with parmesan cheese to finish.

Point

・You can use a slicer when shredding carrots.
・By entwining carrots with salt and sugar, excess water is removed by osmotic pressure, making it easier for the sauce to soak in.
・Mix the sauce thoroughly until the oil and water are integrated and emulsified.