Serves: 4 people • Prep: 45 minutes • Cooking: 30 minutes • Difficulty: very easy
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Ingredients
- Orange carrot: 150 g
- White carrot: 150 g
- Yellow carrot: 150 g
- Purple carrot: 150 g
- Sugar: 50 g
- Butter: 30 g
- Moutarde au miel Pommery® : 50 g
Method: Harlequin carrot sticks, carrot puree and wholegrain honey mustard
- Peel the carrots.
- Cut into sticks measuring 5×5 mm × 6 cm.
- Cook the white, yellow and orange carrot trimmings Vichy-style in a saucepan with water to cover, the sugar and the butter, with a lid on.
- When the carrot trimmings are tender, drain them and blend finely.
- For 100g of cold puree, add 50 g of wholegrain honey mustard Pommery®.
- Arrange in a ramekin with the sticks around it.
