Carrots with turkey ham Recipe
Recipe Ingredients for Carrots with turkey ham
| Amount | Ingredient |
|---|---|
| 10 pc | Bunch of carrots with green |
| some | Salt |
| 1 pinch | Sugar |
| 100 grams | Arugula |
| 20 Schb | air-dried turkey ham |
| 1 small | Shallot |
| 1 tsp | medium-hot mustard |
| 1 / 2 St | Pinch |
| 2 tbsp | White wine vinegar |
| 150 ml | freshly squeezed orange juice |
| some | Sea salt |
| some | freshly ground pepper |
| 6 tbsp | Rapeseed oil |
Carrots with turkey ham Recipe Directions
Peel the carrots thinly, leaving about 1 inch of green stand. In a pot, some water with salt and sugar to a boil, cook the carrots in it for about 8 minutes until al dente. Then with a slotted spoon from the pot and let drain well and put off cold.
Clean and wash the arugula remove long stems, and spin dry in salad spinner.
For the marinade, peel and finely dice the shallot. With all the ingredients into a marinade, stir, season with salt and pepper.
Each carrot parade through the marinade and wrap with a rocket leaf with a slice of turkey ham. This is the upper part of the rocket sticking out the top sheet.
Spread on a platter or individual plates, the remaining arugula leaves, sprinkle with the remaining marinade and serve with the carrots.
Tip: Serve with Italian bread sticks.
