Pancakes with pumpkin and carrots in vegetable milk foam Recipe
Recipe Ingredients for Pancakes with pumpkin and carrots in vegetable milk foam
| Amount | Ingredient |
|---|---|
| For the vegetables: | |
| 500 grams | Carrots (peeled and cleaned) |
| 500 grams | Pumpkin (peeled and cleaned) |
| 1 pc | large onion |
| 2 tbsp | Honey |
| grated ginger | |
| Olive oil | |
| 200 ml | Vegetable broth |
| 1 bunch | Parsley (chopped) |
| 40 g | Pumpkin seeds |
| Salt | |
| Pepper | |
| For the pancakes: | |
| 250 grams | Flour |
| 3 pc | Eggs |
| 500 ml | lactose-free milk |
| Salt | |
| Pepper | |
| Nutmeg | |
| Pure vegetable oil | |
| For the vegetable foam | |
| 200 ml | lactose-free milk |
| 100 grams | cooked pumpkin and carrots |
| 1 tsp | Honey |
| Salt | |
| Pepper | |
| ginger | |
Pancakes with pumpkin and carrots in vegetable milk foam Recipe Directions
Vegetables: onion into small cubes, cut vegetables decked in about 1 inch pieces. Sauté onions in olive oil, diced vegetables and honey to give, with sauté, stirring occasionally, season, pour in vegetable broth and cook briefly. Roast pumpkin seeds in pan coated with caution.
Pancakes: Ingredients (flour, eggs, milk, salt, pepper, nutmeg, vegetable oil) mix together, season to taste, let it rest briefly fry, then in a nonstick pan 8 thin pancakes and keep warm.
Milk foam: Puree cooked 100 grams of vegetables with a blender, add the warmed milk and season with salt, pepper, ginger and honey and froth.
To serve: Fill each pancake in half with the rest of vegetables together and roll. Sprinkle with pumpkin seeds and chopped parsley and serve with the milk foam.
