煮物（鶏もも肉とナスの味噌煮）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 15minutes
キャロットラペ｜ドラゴンキッチンさんのレシピ書き起こし
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Ingredients
- Carrots : 2 bottles (600g)
- パセリ : 適量
- カシューナッツ（塩分不使用） : 40g
- 塩（塩揉み用） : 15g
- （A）塩 : 3g
- （A）マスタード : 小さじ2
- （A）はちみつ : 小さじ2
- （A）白ワインビネガー : 大さじ4
- オリーブオイル : 大さじ2
- パセリ（仕上げ用） : 適量
- 黒コショウ（仕上げ用） : 適量
Time required
40minutes
Procedure
-
1)
Prepare
00:23
Finely chop the parsley.
Peel the carrots, cut off both ends, slice them diagonally, stagger them, and chop them into small pieces. -
2)
Knead with salt
01:33
Put the carrot of 1 in a bowl, add salt and mix well, and let it sit for about 30 minutes.
-
3)
Crush cashew nuts
02:03
Hold the cashew nuts with the belly of a knife and crush them.
-
4)
ドレッシングを作る
02:33
Put (A) in a bowl and mix until the honey melts.
Add olive oil, mix and emulsify. -
5)
ドレッシングと和える
03:40
2の水分を絞り出し、別のボウルに移す。
ドレッシングを加え、2回に分けて加え、その都度よく混ぜ合わせる。
仕上げに3のカシューナッツと1のパセリを加え、軽く混ぜ合わせる。
器に盛り、黒コショウと仕上げ用のパセリをふる。
Point
・ Italian parsley or basil can be used as a substitute for parsley.
・ By slicing carrots diagonally and then slicing them into small pieces, the taste is easily absorbed and the texture is good.
・ By rubbing the carrot with salt, the green odor can be removed. Also, by removing excess water, the seasoning becomes more familiar.
・ Crush cashew nuts to the extent that the texture remains.
・ If you want a sweeter finish, adjust the amount of honey to your liking, such as 1 tablespoon.
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