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this carrot julienne is a great idea to enhance and garnish any
dinner plate, or put it on a lunch plate with sandwiches,
it is colorful and soooooooo easy to make,
you can do them ahead of time, just keep the julienned vegetable
in chilled water to keep fresh
then form them into baskets and put on individual plates.
How easy is that!
Carrot
Julienne Basket
recipe and photograph created by
Peggy Bucholz www.finedinings.com
Carrots, peeled
French Sea Salt
garnish with fresh basil leaves
Use
a mandoline inserted with the smallest serrated teeth blade that accompanies
a Benriner mandoline or similar. Run the carrot across the blade making as many
julienne cuts as you desire. At this point they can be
kept in cold water, refrigerated and served later.
When ready to serve twirl
approximately 2 tablespoons cut carrots in a small teacup with the help of a long-tined fork. Slip the raw carrot vegetable
off the fork onto a serving plate piling as high as possible and forming into a basket. Sprinkle
very lightly with salt.
Garnish with fresh basil leaves and serve with the main
entree or with a sandwich, they are refreshing and easy to make.
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Wine
recommendation: Pinot Gris; Chardonnay |
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