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Full of vitamins, light and delicious at the same time, these aperitif shortbread with carrot and coconut puree are a real treat.
Ingredients for 4 people (i.e. 12 shortbread):
- 2 carrots medium size (approx. 250 g)
- 15 cl of coconut cream
- fine salt and freshly ground pepper.
For the shortbread:
- 150 g semi-salted butter
- 150 g of parmesan
- 180 g flour
- 1 pinch of fleur de sel.
> Peel the carrots, cut them into cubes and steam them for 10 minutes.
> Heat the coconut cream, add the mashed carrots. Mix and season. Cook, stirring to dry out the mash.
In a salad bowl,
> Mix together the flour, Parmesan, softened butter and fleur de sel with your hands.
If the dough is a little dry, add water.
Keep in the fridge for at least 2 hours.
> Roll out the dough. With a mold or cookie cutter, cut 24 discs. Make a hole in the center of 12 discs with a cookie cutter.
> Bake the shortbread for 7 to 8 min at 180 ° C, monitoring the color.
> Leave to cool.
> Place a little cold puree in the center of a cookie without a hole, cover with a shortbread with holes and press lightly.
Enjoy as an aperitif.
© Jean Claude Amiel / Natacha Arnoult / Sonia Ezgulian / Carrots from France
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