Crispbread with carrot-mint tartar

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 1
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 1
  • 1 Carrot (100 g)
  • 1 (150 g) Orange
  • 7-10 Tbsp Oil
  • 1/2 tsp (2.5 g) Sugar
  • 7-10 Tbsp white pepper
  • 1 spearmint stem
  • 2 discs (14 g each) round rye crispbread

Directions

  1. 1

    Peel, wash and finely dice the carrot. Orange halve. Squeeze the juice from one half. From the other half cut out the fillets with a sharp knife. Remove separating skins, cut the flesh into pieces.

  2. 2

    Coat a coated pan with oil. Add sugar to the pan and let it caramelize. Add orange juice and carrot cubes and simmer for 1-2 minutes. Season with pepper. Let the carrots cool down a little, fold in the orange pieces.

  3. 3

    Mint wash. Pluck the leaves from the stalk, except for a little to garnish, and cut into fine strips. Fold under the carrots. Arrange carrot-mint tartar on the crispbread. Garnish with mint.

Nutrition Facts

KCAL
190 kcal
CARBS
33 g
FATS
4 g
PROTEINS
4 g